Vegan Crispy Bbq Chickpea Salad 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 Italian seasoned bread crumbs
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 tapioca flour and mix with a spoon until all are coated. Next, coat the chickpeas in BBQ sauce, then place them 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 in two batches for 7-10 minutes at 400°F
Serve the croutons warm or at room temperature. Use as a salad topper with your favorite dressing or as a pita filling
Tips
Try serving with homemade BBQ ranch dressing
