Garlic Chickpea Croutons Recipe

Crispy chickpea croutons on a sheet pan in a spoon with a lemon slice on the side.

Garlic Chickpea Croutons Recipe

Crunchy roasted chickpeas are easy to make and so tasty on salads, as a snack or to enjoy as a garnish on soup. To make these Garlic Chickpea Croutons crunchy, dry roasting is key! This recipe is vegetarian, vegan and easily gluten free.

This recipe makes about 1 cup (105 grams) and doubles with ease!

Course Component, Condiment, Snack

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword Chickpea Croutons, Roasted Chickpeas

Prep Time 10

Cook Time 23

Total Time 33

Servings Snacks

Calories 163kcal

Author Traci York

Ingredients

1 1/2 cups (439 grams) Cooked Chickpeas drained and rinsed
1 1/4 teaspoon Garlic Granules or sub with 1/2 + 1/8 tsp garlic powder
1/8 teaspoon Fine Sea Salt + more to taste
2 teaspoons Olive Oil
1/2 teaspoon Lemon Zest optional but recommended
1/2 teaspoon Dried Italian Herbs or dried basil or oregano

Instructions

Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius). Set an oven rack to the center of the oven. You can line a sheet pan with parchment or not.
Drain and rise the chickpeas. Transfer the chickpeas to a dry tea towel or several paper towels. Cover the chickpeas with the towel or a paper towel and using both hands gently roll the chickpeas around with the towel to gently remove excess water. Remove and discard any loose chickpea skins.
Transfer the chickpeas to the sheet pan and dry roast for 20-23 minutes, shaking the pan 3-4 times while roasting. They will start to crack and turn a dark golden color. Dry roast for 20 minutes for a softer crunch, up to 23 minutes for a more assertive crunch.
Meanwhile, in a small bowl, whisk the garlic granules, salt and oil. Set aside.
Once the chickpeas are done dry roasting, pour the oil mixture over the hot chickpeas and stir until the chickpeas are throughly coated.
Return the pan to the oven and roast for 5-7 minutes, shaking the pan at least two times while in the oven. Watch the chickpeas closely as they can go from done to burned quickly. When done, the chickpeas will be a rich golden/brown color. Remove the chickpeas from the oven and add the lemon zest and dried herbs. Season with a pinch of salt. Stir. Cool completely.
To Store: Store at room temperature in a covered container for up to two days. They're best enjoyed within 24 hours.

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