These crispy, baked chickpeas make for the ultimate Everything but the Bagel recipe, giving pops of flavor to any dish. Toss these seasoned chickpeas onto a salad, avocado toast, or any snack you want to add a boost of nutrition and a flavorful crunch.
1 can (15 oz) of low-sodium garbanzo beans, drained and rinsed
1/8 cup canola oil
3 tablespoons Everything but the Bagel Seasoning
2 tablespoons panko crumbs
The equipment and ingredients listed above are Amazon affiliate links. These are the exact brands I used for this recipe and always use in my own kitchen.
NOTE 1: Having a dry chickpea is essential for the oil and seasoning to stick. Use several paper towels and make sure the chickpeas are fully dry before moving on to the next step.
NOTE 2: When rubbing the chickpeas, this action might loosen or remove some of the chickpea skins. Do not discard them! When coated in the seasoning and baked, these chickpea skins are so flavorful and crunchy - one of my favorite parts!
Seasoning swaps: While I love using the Everything but the Bagel Seasoning for this recipe, you can absolutely swap that seasoning for something else. Montreal Steak Seasoning or a Powdered Ranch Dressing Seasoning would be really tasty but the swap options are endless!
Storing instructions: Store your seasoned chickpeas in a sealed container in the refrigerator and enjoy within 3-5 days.
Re-crisping leftovers: Overtime, the panko and seasoning will be come soft in the refrigerator. If you want to crisp up your leftovers, reheat the seasoned chickpeas in a pan on medium/medium-high heat with 1-2 tablespoons of oil and cook for about 3-5 minutes. Try not to overcook the chickpeas as they can become mealy in texture. After you take the chickpeas off the heat, they will develop more of that crispy texture as they cool.
Keywords: everything but the bagel chickpeas