These crunchy chickpea croutons are an amazing high protein alternative to bread croutons. Seasoned simply with sea salt and black pepper, these chickpea croutons have just 3 ingredients and are naturally gluten free and packed with protein. They're also fast and super easy to make.
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This easy chickpea croutons recipe completely transforms a can of chickpeas (or garbanzo beans). Crispy roasted chickpeas require just 5 minutes prep time, then a quick roast for 25 minutes. I then recommend setting them aside to cool so they become super crunchy.
High protein croutons are a great way to add crunch and texture to any meal. The perfect topping for a favorite salad recipe, as a garnish for soup, or to add crunch to a rice bowl.
Chickpea croutons are a great plant-based addition to any meal to boost protein levels, like this Sweet Potato and Carrot Soup. I also like to scatter them over pasta and this Almond Pesto.
Jump to:
- Why You'll Love Crunchy Chickpea Croutons
- Chickpea Croutons Ingredients
- How to Make Chickpea Croutons
- Frequently Asked Questions
- Variations & Substitutions for Chickpea Croutons
- Tips & Tricks
- How To Serve
- How To Store
- Pin This Chickpea Croutons Recipe For Later
- What Do You Think?!
- More Easy Side Dish Ideas
- Printable Recipe
- Chickpea Croutons Recipe
- Reader Comments & Ratings
Why You'll Love Crunchy Chickpea Croutons
- Chickpea croutons make a great vegan snack that is high is protein, fiber and healthy fats. They're also gluten free.
- Making your own snacks means you know exactly what you are flavoring them with - no artificial additives or preservatives here.
- Top a variety of different meals, from soups and salads, to curries and buddha bowls, anywhere you want to add crunch and texture.
- Bag up chickpea croutons and they make a great snack on the go.
- Chickpeas are a great ingredient that can be served in a variety of different ways. Try my:
Chickpea Croutons Ingredients
Find the full list and quantities in the recipe card below.
Chickpeas - I use canned chickpeas, also known as garbanzo beans, in this recipe. You could also use a jar of chickpeas. If using dried chickpeas they are best soaked overnight in cold water, then boiled up the following morning until soft.
Olive Oil - I use regular olive oil as it has a higher burn temperature than extra virgin olive oil.
How to Make Chickpea Croutons
Find the full printable recipe card below.
Line a baking sheet with parchment paper then spread out the drained chickpeas and pat them dry gently with kitchen paper to remove excess moisture. This helps them crisp up.
Drizzle over the olive oil and sprinkle the salt and pepper. Toss well to coat evenly and make sure the chickpeas are spread in a single layer on the baking sheet.
Bake for 20 to 30 minutes until golden brown, shaking the pan halfway through to ensure even cooking.
Allow to cool then serve. The chickpeas will become crispier as they cool. Use immediately as croutons.
How to Pan Fry Chickpea Croutons
Prepare the chickpeas in exactly the same way as before by drying them thoroughly and coating with the olive oil and seasoning.
Add the chickpeas to a large skillet over a medium heat. Keep moving the chickpeas around the pan until they're golden and toasty - around 10 minutes.
Allow to cool and then serve as before.
Frequently Asked Questions
Are roasted chickpeas good for you?
Chickpeas are a healthy ingredient, a great plant-based protein, and source of fiber and healthy fats. By cooking them in heart healthy olive oil, they make a great healthy snack option.
Why are my roasted chickpeas soggy?
If your chickpea croutons are soggy it's likely that you've not remove enough moisture from the chickpeas before placing in the oven.
I like to drain them well in a sieve, before patting the chickpeas dry with some kitchen paper. Also make sure the chickpeas are spread out in an even layer on the sheet pan. Don't crowd them so they roast and don't steam.
Variations & Substitutions for Chickpea Croutons
I've kept the seasoning simple in this crunchy crouton recipe with a pinch of salt and black pepper. Feel free to experiment with new flavours:
- Try adding chili powder, red pepper flakes, ground cumin, smoked paprika, garlic powder, onion powder, curry powder or other spice blends.
- Add some sweetness to the chickpeas by adding some maple syrup or honey along with the olive oil.
- If serving as a snack, stir some freshly chopped herbs like parsley, basil, dill or cilantro through the chickpeas.
- For a citrus twist add some finely shredded lemon zest or lemon juice to the chickpeas when they come out of the oven.
- Stir some finely grated Parmesan cheese through the chickpeas for the final 10 minutes of cooking time.
- I've used olive oil to sauté the canned chickpeas but you could use other oil, like avocado oil, or coconut oil.
Tips & Tricks
- Take time to properly drain and dry the chickpeas with kitchen towel before roasting. The drier they go into the pan, the crispier they will be.
- Store in an airtight container at room temperature and don't be tempted to refrigerate the chickpeas as they will become soft and chewy.
- For the best crispy texture, enjoy the chickpea croutons they day they are made as they will soften the longer they are stored.
How To Serve
These crispy roasted chickpeas make the perfect snack. Place then into a small bag or airtight container and they are the ideal snack on the go.
I love to replace regular bread croutons with chickpea croutons. Try using them as a crunchy topping with soups like my Creamy Cauliflower, Leek & Potato Soup, or scattered over salads like my Beet & Yogurt Salad, or to add crunch and texture to my Spicy Chickpea Buddha Bowl.
How To Store
Once cooked, allow to cool completely as the chickpeas will become crispier as they cool. Although best eaten freshly made, they can be stored in an airtight container, at room temperature for up to 1 week.
Pin This Chickpea Croutons Recipe For Later
What Do You Think?!
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More Easy Side Dish Ideas
Printable Recipe
Chickpea Croutons Recipe
Ingredients
- 15 oz Canned Chickpeas/Garbanzo Beans - drained
- 2 tbsp Olive Oil
- ½ tsp Sea Salt - adjust to taste
- ¼ tsp Black Pepper
Instructions
To Oven Cook the Chickpea Croutons
- Preheat your oven to 400°F/200°C
- Line a baking sheet with parchment for easy clean up.
- Spread out the drained chickpeas on the baking sheet and pat them dry gently with kitchen paper to remove excess moisture. This helps them crisp up.
- Drizzle over the olive oil and sprinkle the salt and pepper. Toss well to coat evenly.
- Make sure the chickpeas are spread in a single layer on the baking sheet and have plenty of space to roast.
- Bake for 20 to 30 minutes shaking the pan halfway through to ensure even cooking.
- Allow to cool then serve. The chickpeas will become crispier as they cool.
- Use immediately as croutons, or store in an airtight container for up to a week (although they’re best enjoyed fresh!).
To Pan Fry The Chickpea Croutons
- Prepare the chickpeas in exactly the same way as before by drying them thoroughly and coating with the olive oil and seasoning.
- Add the chickpeas to a large skillet over a medium heat.
- Keep moving the chickpeas around the pan until they're golden and toasty - around 10 minutes.
- Allow to cool and then serve as before.
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