Chickpea Crouton Recipe, Vegan, Gluten-Free, & Super Easy!
These croutons are crunchy and healthy. You can sprinkle it on salads and it's great as a to-go snack. Preparing this is quick, the bulk of the time is for baking it. I actually don't measure; I use a "glug" of oil, enough to coat the chickpeas and I sprinkle on the seasoning by eyeballing it. You can tell if you need more of something just by tasting it.
2 cans chickpeas, drained
splash/glug = 2T of olive oil or avocado oil
1 tsp garlic powder
1 tsp cumin powder
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp paprika
Place metal pan into oven to preheat. This Threshold 9 X 13 Cake Pan metal baking pan about 9 x 6 x 2" is perfect because the sides allow you to toss everything without needing a utensil.
Measure out the seasonings into a little bowl. Return to the beans and pat the strainer bottom again.
Remove the pan from the oven. Add chickpeas, oil and seasonings, toss to combine.
Bake for 45 minutes, jiggling the pan around about every 15 minutes.
Allow to cool completely then store in an airtight jar for 2 1/2 weeks or less. You can tell if it is too old by smell & taste.
*This is a trick I picked up in the cookbook The Food Lab by J. Kenji López-Alt for a nice char or toasted effect. It also cuts baking time down. If you are putting the pan in the oven to pre-heat before the oven comes to the temperature that you set it for, be sure to use non-glass bake ware. The reason is that while an oven is getting to the set temperature, it will fluctuate in heat. That up and down change makes the glass weak. After the glass is heated and you place it on a cool surface, like metal, the weakened glass will shatter. Yes, it is possible and it happened to me when I decided to ignore the tip.
This recipe was gratefully used and adapted from http://simpleveganblog.com/spicy-roasted-chickpeas/