These chickpea croutons are life-changing. They are the best salad topper, whether you are needing a little extra flavour or a little extra crunch, these chickpeas know what’s up. They take 40 minutes to roast and 5 minutes to prepare. Making a salad has never sounded so easy!
These vegan croutons will bring your salad to the next level. They make for a hearty, flavour-packed crunchy crouton. These salad toppers are Picky Husband Approved, shockingly enough. Adam and I both enjoy them for their protein-rich properties and the fact they make vegan salads a little fancier.
how to roast chickpea croutons
Although the process for roasting chickpeas is quite straightforward, there are a few key points to know if you want that crunch factor. It’s important to make sure the chickpeas are dry before you coat them in oil. They can be a little slippery but if they are sitting in a pile of water, that isn’t so good. So wash them, and then dry them the best you can with a towel, or better yet if you have time let them air dry.
The second important point to remember is to lay the chickpeas flat on a piece of parchment paper on a baking sheet. If they are on top of one another, some will get crispy while others will not and no one wants that in their vegan croutons. So if you want that crunch factor, make sure the chickpeas are dry before adding the oil and they lay flat with space around them before popping them in the oven. That seems easy enough, right?
This vegan chickpea recipe is actually already in my Kale Chickpea Salad (link above). But these healthy croutons are so versatile that they needed their own recipe page. They don’t need to be restricted to only one salad. They deserve better than that. But if you need a salad to go with these croutons, look no further. The Kale Chickpea Salad is just one click away.
here are a few reasons why I love this vegan chickpea recipe, so listen up!
- These chickpea croutons are such a simple addition to a salad, yet they make a powerful impact. These chickpeas are sprinkled with nutritional yeast and garlic powder perfectly. The flavours will simply make your mouth water.
- Beans of all sorts make for an impressive protein alternative to meat for us vegetarians. Some non-vegetarians are obsessed with how vegetarians/vegans get their protein (cue all the memes out there). The protein question always throws me off. Perhaps it’s because I’ve been a vegetarian for 10 years now, and to me, it’s just second nature to know what to eat. But I suppose a meat-eater wouldn’t know. If someone in your life is concerned about your protein intake (even though it’s none of their business) roast up some of these chickpeas for them, and show them just how easy it is to get your protein. Or show them this article and call it a night.
- Crunchy, crispy, and salad changing. Do I need to say more?
I hadn’t made these vegan croutons in a few weeks. So the other day I roasted some to go with a salad. I had forgotten how great they are. They definitely made my lunch more extra and a little more drool-worthy. I promise the chickpea crouton bandwagon is all that it’s cracked up to be.
- 1 (398 mL) can chickpeas (rinsed and dried)
- 1 tsp avocado oil
- 2 tbsp nutritional yeast
- 1/4 tsp turmeric
- 1/4 tsp garlic powder
- salt and pepper
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
- Rinse and dry chickpeas if using from a can. Add dried chickpeas to a bowl. Next, add oil and spices. Mix to combine. Transfer chickpeas to the baking sheet, lay flat and bake for 40-45 minutes. You can shake the baking sheet halfway through. Chickpeas should be toasty brown and have a crunch to them. Set aside, to cool then add to your desired salad.