Mustard Microgreen Crispy Chickpeas

February 25, 2020 2 Comments

Mustard Microgreen Crispy Chickpeas

Author: Wally Graeber (Hamama Team Happiness Member)

Prep: 5 minutes
Cook: 10 minutes
4 servings


It is time to brighten up the end of winter and bring to life your family's lunch options. Watch out though, you may find yourself emptying the bowl quickly. Consider doubling the 4 serving batch.

Wally Graeber‎‎_Microgreen Mustard Crisy Chickpeas_HamamaRecipes_2.24.20


- 2 teaspoons smoked paprika (Hungarian if available)
- 2 teaspoons chili powder or chili flakes
- 1/2 teaspoon salt
- 1/2 teaspoon fresh-cracked black pepper
- frying oil (sunflower or coconut that has a high smoke point)
- 2 cups chickpeas (from a can or dried chickpeas that have been cooked and cooled) *see note
zest and juice from 1/2 lime or lemon
- A chunk of your favorite aged cheddar (Hook's 5-year from Wisconsin is my favorite)
- 3 Seed Quilt sections of the Hot Wasabi Mustard Microgreens from HAMAMA (approximately 10-day old) 

- 1/2 teaspoon granulated sugar (optional)
- 1 teaspoon garlic powder




  1. In a medium mixing bowl, combine the paprika, chili powder, sugar, salt, and pepper.
  2. Pour enough oil into a medium saute pan to coat the bottom. Heat over medium-high heat until the oil begins to shimmer. Carefully add the chickpeas to the oil and sauté until golden brown, about 5 minutes. Remove chickpeas from the oil with a slotted and transfer to a plate covered with a paper towel. Allow to cool for a minute and, while still hot, transfer the chickpeas to the bowl with the spice mixture. Toss to coat. Squeeze lime juice and zest over the chickpeas and serve immediately.
  3. Harvest and mix in your Hot Wasabi Mustard microgreens from HAMAMA and crumble in your favorite aged cheddar cheese.

Notes For the chickpeas: Although not at all necessary for this recipe (even unpeeled chickpeas will work great), it may be worth the extra time it takes to peel the chickpeas before using them. The best way I've found to do this is to rub them gently with a dishtowel until the peels begin to fall off the chickpeas. Then the chickpeas can be fairly easily plucked out and transferred to a bowl. If you don't have time to peel the chickpeas, it's no problem - just proceed with the recipe. In either case, it is very important to rub them dry with paper or cloth towels before pan-frying them so that they quickly get crisp on the outside. This recipe was originally adapted from Bon Appetit's Fried Chickpeas.


    [Recipe inspiration from Inquiring Chef! ]

    2 Responses

    Allie Hamama
    Allie Hamama

    November 10, 2020

    Hi Janie!!

    We are working on both sunflower and pea! 🌱🌻 They are both beautiful, tasty, and nutritious microgreens! Due to the seed size, we are trialing how to best package them in our Seed Quilts. Let us know what else you would love to see offered.

    Keep an eye out in the coming months for more introductions of flavors! -Allie :)

    Janie Dodds
    Janie Dodds

    November 10, 2020

    Do you have Sunflower quilts?

    Leave a comment

    Comments will be approved before showing up.

    Also in Recipes

    Fall Salad with Brussel Sprouts, Quinoa Butternut Squash & Microgreens
    Fall Salad with Brussel Sprouts, Quinoa Butternut Squash & Microgreens

    December 02, 2020

    Enjoy the taste of this colorful Fall salad with Brussel Sprouts, Quinoa, Butternut Squash, Pomegranates and a yummy Balsamic and Orange dressing!! 🍃🍁🌱

    Read More

    Honey Garlic Cauliflower Bites
    Honey Garlic Cauliflower Bites

    November 30, 2020

    Need a new game-day snack to share?! These cauliflower bites are coated in a spicy honey-garlic sauce & are baked to crispy perfection!

    Read More

    Brittany's Collard Greens
    Brittany's Collard Greens

    November 22, 2020

    Collard greens represent family, fun and celebrations. There are a lot of memories in every bowl, and we hope that you enjoy this family recipe!!

    Read More

    Back to the top