Crispy Bbq Chickpea Croutons for Salads
Ingredients
- 1 can chickpeas, rinsed, drained and towel dried
- 1/4 tsp salt
- 1/8 tsp pepper
- 3 tbsp tapioca flour
- 1/2 cup bbq sauce (low sugar)
- 2 cups Italian seasoned bread crumbs
Preparation
Season the 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 the chickpeas to the tapioca flour and mix with a spoon until coated. Then coat them in bbq sauce, and place them in the bread crumbs, ensuring they are fully covered. Use a large dry spoon to transfer the chickpeas to the baking sheet, separating any that are stuck together and leaving space between each for crispiness
Bake in the oven at 400°F until the coating is golden and crisp, about 15-20 minutes, shaking the pan halfway through. Alternatively, air fry in batches at 400°F for 7-10 minutes
Serve the 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
