Vegans are lacking protein. How many times have you heard that? By now, it’s a distant echo that somehow still seems to taunt all the cruelty-free eaters in the vegan-verse. But the thing is, we know it’s not true. Vegans get plenty of protein. In fact, for all the omnis out there– your meat gets its protein from plants. That’s right– you heard it here first. Well I don’t know if you actually heard it here first, but if you did, that’s freaking awesome and you’re welcome.
Some of the greatest sources of protein in the vegan world come from lentils, beans (legumes) and other foods like tofu and seitan. Not to mention the loads of seeds and nuts that are also protein-rich. As I continue to force myself to eat– I mean, journey down the road of embracing a completely whole foods diet (similar to my early vegan days when I didn’t know what to eat and had no idea that Champ’s Diner existed), I will continue to load up on more protein-rich goodies, and beans have always been one of my favorites. Mix them with rice and you’ve got a source of complete protein, meaning that all nine essential amino acids are set in that protein to help your body do all the amazing things it’s capable of doing, besides going to and from work and laying to watch Netflix (calm down, I’m pointing a finger at myself).
Chickpeas are pretty high on that bean list– also known as garbanzo beans, they are not only yummy, but really versatile in the kitchen– after all, they can turn into falafels. If that ain’t a miraculous transformation, I dunno what is. But, when you’re tired of eating them in their natural form, and don’t feel like making falafels, try out this recipe. It’s basically breaded and fried chickpeas, but the great part is, it shouldn’t take you too long to make because you don’t need anything more that a few ingredients, and a few simple steps– in less that 20 minutes, you’re in fried bean heaven.
What You’ll Need:
- 1 15.5 oz. can of chickpeas, not drained
- 3/4-1 cup Italian-seasoned breadcrumbs (plain or panko breadcrumbs can also be used— whichever you choose, be sure that your breadcrumbs are vegan! Many brands contain dairy and/or eggs)
- 1/8-1/4 cup olive oil
- 1 tablespoon salt
What to Do:
- Heat a medium-sized skillet over medium heat with olive oil in it.
- While the oil is heating, mix the breadcrumbs and salt together in a medium-sized bowl.
- Open the can of chickpeas, but do not drain them of the water in the can.
- Test that the olive oil is fully heated with a very small drop of water (do not stand over the oil because it will splatter when hot!)
- Using a metal spoon, transfer the wet chickpeas to the breadcrumb mixture, draining each spoonful of water but leaving the chickpeas wet (the water from the can acts as the “binding agent” and helps the breadcrumbs stick to the chickpeas fully, so you want them to remain wet!).
- Transfer about half the can, mixing the beans into the breadcrumbs quickly, then transferring them to the oil slowly and carefully so the oil does not splatter.
- Shake the pan to spread the chickpeas across evenly.
- Let the chickpeas fry over medium heat for about 4-5 minutes, then, turn the chickpeas and continue to fry for an additional 3-4 minutes or until golden brown and crispy.
- Drain the fried chickpeas on a dish that has been lined with a dry cloth or paper towels.
- Repeat these steps with the remaining half-can of chickpeas.
Date Posted on Instagram: 2/18/2020