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Chickpea Croutons

roasted chickpea croutons

April 24, 2018
: 20 min
: 25 min
: 50 min
: easy

The perfect alternative to popcorn for a night in with a DVD, a handy snack alternative to roasted nuts or even sprinkled over a salad for a crispy bite offering a GF alternative to crispy bread croutons. You can vary the seasonings as you wish. I went for an Indian theme for my first batch and then through in a few Italian spices and a little tomato paste for a lovely crunchy salad topper. I would really recommend the salad topper as a really quirky alternative to croutons as the texture is great! The chickpeas will keep for a few days if stored in an airtight container so you’ll have plenty of snack options to hand. I haven’t yet tried freezing these but I imagine that would also work well. The spice combinations below are just examples of what I went for so feel free to through in whatever you choose!

By:

Ingredients
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • ¼ tsp garlic powder
  • ½ tsp sea salt
  • 1 tbs ground flax or chia seeds
  • 1 tbs fresh lemon juice
  • 1 tbs red palm oil or olive oil
  • 1 tsp agave nectar (optional)
  • 200g cooked drained chickpeas
  • OR
  • Ingredients Italian:
  • 1 tsp chili powder
  • 1 tsp mixed Italian herbs
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ½ tsp sea salt
  • 1 tbs ground flax or chia seeds
  • 1 tbs fresh lemon juice
  • 1 tbs red palm oil or olive oil
  • 1 tbs tomato puree
  • 200g cooked drained chickpeas
Directions
  • Step 1 Method:
  • Step 2 Preheat oven to 200C. In a medium bowl all the ingredients and mix well adding the chickpeas last.
  • Step 3 Place the seasoned chickpeas in a single layer on a greased or parchment lined baking shee. Bake for 25-30 minutes, stirring once during cooking, until chickpeas are slightly crispy.


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