It took restraint not to eat the whole batch of these crispy, slightly crunchy, Parmesan-coated chickpeas.
Add some creamy dip into the mix, and I was in appetizers-that-spoil-my-dinner heaven.
After recently making Baked Parmesan Edamame Bites with Creamy Wasabi Dip, I’ve been breading and baking any veggie (or bean) I can.
You can use the basic battering, breading, and baking technique with zucchini (stay tuned), asparagus, cauliflower, broccoli, mushrooms, or most anything in your vegetable drawer.
The breading on the chickpeas is crispy, crunchy, and perfectly complements the soft beans inside. Every time I use this technique, I’m pleasantly surprised at how really crispy things turn out. No frying required.
I used and recommend Panko breadcrumbs. They’re Japanese-style breadcrumbs and are sold nearby regular breadcrumbs, but they’re larger, coarser, and get crispier in the oven.
I spiced up the Panko and Parmesan mixture with McCormick’s recipe for a Bahian Spice Blend. It’s a mix of cumin, oregano, red and white pepper. Brazilian food is one of the next hot food trends and the Bahian Spice Blend adds zest to savory dishes including seafood, vegetables, soups, and stews. One of this year’s trends is Charmed by Brazil, illuminating the vibrant flavors and traditions of a dynamic melting pot culture that includes European, African, Asian and Native Amazonian influences.
In 2014, McCormick marks its 125th anniversary by celebrating the role flavor plays in all of our lives, inspiring flavorful conversation, and giving back to communities around the world.
To finish off this easy appetizer, there has to be dip. I love dip and it’s an absolute requirement.
This one is creamy, mildly spicy yet cooling, and I want to dunk everything in it. Rather than using Ranch, you can try sour cream, mayo, or Blue cheese dressing.
Small, bite-sized, highly poppable food like this is perfect for game days, parties, or an average weeknight.
Watch how fast a bowl of this mini comfort food disappears.
It took restraint not to eat the whole batch of these crispy, slightly crunchy, Parmesan-coated chickpeas. The breading is crispy, crunchy, and perfectly complements the soft beans inside. It's amazing how really crispy they turn out, no frying required. I used and recommend Panko breadcrumbs which are Japanese-style breadcrumbs and are sold nearby regular breadcrumbs, but they’re larger, coarser, and get crispier in the oven. I spiced up the Panko and Parmesan mixture with cumin, oregano, red and white pepper. The Ranch dip is creamy, mildly spicy yet cooling. Instead of Ranch, try sour cream, mayo, or Blue cheese dressing. Small, bite-sized, and perfect for game days, parties, or an average weeknight. Watch how fast a bowl of this mini comfort food disappears.
Yield: about 3 1/2 cups
Prep Time: 15 minutes
Cook Time: 15 to 16 minutes
Total Time: about 30 minutes
Chickpeas
one 15-ounce can chickpeas (garbanzo beans), drained and rinsed
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 cup Panko breadcrumbs
1/2 cup grated Parmesan cheese (fresh or green can)
1 teaspoon McCormick Cumin, ground
1 teaspoon McCormick Oregano Leaves
1/2 teaspoon McCormick White Pepper, ground
1/4 teaspoon McCormick Red Pepper, ground
pinch salt, optional and to taste
Ranch Dip
1/3 cup Ranch salad dressing (storebought or homemade)
1/2 teaspoon McCormick Cumin, ground
1/2 teaspoon McCormick Oregano Leaves
1/2 teaspoon McCormick White Pepper, ground
1/4 teaspoon McCormick Red Pepper, ground
Adapted from Baked Parmesan Edamame Bites with Creamy Wasabi Dip
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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