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 BBQ sauce (low sugar)
- 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 the tapioca flour and mix with a spoon until coated. Then coat in BBQ sauce, and place in the bread crumbs, ensuring chickpeas are breaded throughout. Use a large dry spoon to place chickpeas on the baking sheet, separating any that are stuck together and leaving enough room between each for crisping
Bake at 400°F until the coating is golden and crisp, about 15-20 minutes, shaking the pan halfway through. Alternatively, air fry at 400°F for 7-10 minutes, cooking in two batches
Serve croutons warm or at room temperature as a salad topper with your favorite dressing, or as a pita filling
Serving suggestion
Serve with homemade BBQ ranch for extra flavor
