Drain <quantity>¼<unit>cup</unit></quantity> of chickpeas that were soaked overnight. Transfer to a medium saucepan and add <quantity>½<unit>tbsp</unit></quantity> of salt

Add <quantity>1</quantity> bay leaf, <quantity>1</quantity> smashed garlic clove, and enough water to cover the chickpeas. Cook over medium heat for 15m until the chickpeas are soft

Drain the cooked chickpeas. Let it sit to dry before frying

Preheat the vegetable oil over medium heat. Add the chickpeas and fry until golden brown. Remove from the heat and drain the oil

Let the chickpeas cool down and crush them in a food processor to obtain a sandy texture. Leave some bigger pieces to create a contrast in texture

Toast <quantity>½<unit>tbsp</unit></quantity> of sesame seeds on a hot skillet over medium heat

Mix the toasted sesame seeds with the crushed chickpeas and season with <quantity>½<unit>tbsp</unit></quantity> of extra virgin olive oil. The chickpea crumble is ready

Enjoy this crunchy goodness!