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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. 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 p...
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