Crispy BBQ Chickpea Croutons for Summer Salads
Ingredients
- 1 can of chickpeas
- 1/4 tsp salt
- 1/8 tsp pepper
- 3 tbl tapioca flour
- 1/2 cup BBQ sauce (low sugar)
- 2 cups seasoned bread crumbs (Italian seasoned)
Preparation
Season chickpeas with salt and pepper.
Set up three stations: one bowl with tapioca flour, one bowl with BBQ sauce, and a plate with bread crumbs. Line a large baking sheet with parchment paper misted with oil.
Add chickpeas to tapioca flour and mix with a spoon until all coated, then coat in BBQ sauce, and place in bread crumbs making sure they are breaded throughout. Use a large dry spoon to place chickpeas on the baking sheet, separating any that are stuck together and giving enough room between each for crisping.
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 croutons warm or at room temperature. Use as a salad topper with your favorite dressing or as a pita filling.
