Vegan Crispy Bbq Chickpea Croutons
Ingredients
- 1 can chickpeas, rinsed, drained, and towel dried
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3 tablespoons tapioca flour
- 1/2 cup low-sugar BBQ sauce
- 2 cups seasoned bread crumbs (such as Italian)
Preparation
Season chickpeas with salt and pepper.
Set up three stations: one bowl with tapioca flour, a second bowl with BBQ sauce, and a plate with bread crumbs.
Line a large baking sheet with parchment paper misted with oil.
Add chickpeas to the tapioca flour and mix with a spoon until all are coated.
Coat the chickpeas in BBQ sauce.
Place the chickpeas in the bread crumbs, making sure they are breaded throughout.
Use a large dry spoon to place the chickpeas on the baking sheet.
Separate any croutons that are stuck together, giving enough room between each so they crisp up.
Bake at 400°F until the coating is golden and crisp, shaking the pan halfway through, for about 15-20 minutes.
Alternatively, air fry at 400°F for 7-10 minutes, cooking in two batches.
Serve the croutons warm or at room temperature as a salad topper with your favorite dressing or as a pita filling.
Tips
For extra flavor, serve with homemade BBQ ranch dressing.
