These Crispy Chickpea Croutons are so easy to make and quite tasty! They are a great topping for salads and so much more. Sometimes I eat them as is and dip them in my favorite vegan garlic aioli. You are going to love how simple and versatile this recipe really is!
If you are like me, you love a good healthy snack and a crunchy topping on top of your salads. While traditional croutons like Homemade Gluten Free Croutons have been my go to for awhile, I love that this recipe is even simpler. All you really need is a can of chickpeas! If you are making this as an appetizer, I love serving it with my vegan garlic aioli and a bunch of my other finger food favorites like my Vegan French Onion Dip, Dairy Free Crab Dip, Gluten Free Pigs in A Blanket, and my Gluten Free Salmon Cakes.
Jump to:
Why I Love This Recipe
- It only requires a handful of ingredients that you likely already have on hand.
- This crunchy chickpea croutons are naturally dairy free, gluten free, soy free, nut free, egg free, and vegan.
- This recipe is a delicious way to get in an plant-based source of protein.
- While this recipe is intended to go on top of a salad (a vegan caesar salad is my favorite) this makes for a great finger food too that your kids will love!
- This crunchy crouton recipe also is a great plant-based protein option to make lettuce wraps with using romaine lettuce!
- The satisfying crunch in these roasted little chickpeas also goes great on top of pizzas!
Recipe Ingredients
- Canned garbanzo beans-I only use canned in this recipe because it saves you a step. Keep the chickpea skin on, no need to worry about the loose skins! No need to take it off.
- Black pepper, onion powder, garlic powder & sea salt-For flavoring.
- Drizzle of olive oil-To roast the chickpeas.
For the optional garlic aioli:
- Vegan mayonnaise- You can totally use regular mayo if you are not vegan, however if you are vegan they make plenty of eggless mayos. We love this brand for both eggless and regular mayo.
- Garlic-This is what makes the garlic aioli!
- Lemon juice-Lemon is what separates regular mayo from aioli. Do not skip.
- Dijon mustard-This is a french twist, but I am not kidding when I say it makes the biggest difference. It gives the aioli a nice zest at the end.
See the recipe card below with a full list of ingredients and measurements.
Recipe Substitutions and Variations
- Parmesan cheese-This adds a cheesy touch to this fun side dish!
- Curry powder-If you like the curry flavor, this can add some flavor to your crispy chickpeas.
- Chickpeas-Canned chickpeas are my favorite beans for this recipe, but any kind of bean will work.
This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!
Recipe Instructions
Now place the chickpeas, seasoning and olive oil in a medium bowl and mix well throughout.
Spread out the chickpeas on a baking sheet in a single layer and bake for 35 minutes or until the beans are lightly roasted.
If you are choosing to make the aioli, while the chickpeas are roasting, mix the aioli ingredients in a bowl until well mixed throughout. I like to drizzle the aioli on top and serve and eat with a spoon.
Recipe Tips and Tricks
- Tip #1: Be sure to pat dry the chickpeas before tossing them in the oil and seasonings. This will ensure your chickpeas are crispy!
- Tip #2: If you are meal prepping this recipe or making them in advance, make sure that you are allowing the chickpeas to get to room temperature prior storing them. If you store them while they are hot, they will get soggy.
Recipe FAQs
I highly suggest storing the aioli separate from the beans or the beans could get soggy. Add the aioli on top as you are ready to serve. This recipe is stored best in the fridge in an airtight container for up to 5 days.
Yes, in fact I encourage you to do so prior to serving if you are not eating then right away. We like to reheat them in the oven on 350 for 5-10 minutes. Just enough time to get them warm. Then, drizzle the aioli and red pepper flakes on top.
Yes! They can be used interchangeably.
You can use these chickpea croutons as an appetizer, snack or even a topping to go on top of a salad.
Other Fun Salad Toppings
Are you looking for healthier recipes?
Looking for healthy swaps? Be sure to check out my FREE go to anti-inflammatory swap guide!
Chickpea Croutons
Equipment
- baking sheet
- Can opener
- mixing bowl
Ingredients
Chickpeas:
- 2-15 once can chickpeas
- 2 tbsp EVOO
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
For the optional garlic aioli:
- 1/4 cup vegan mayo regular mayo is ok if you eat eggs
- 4 cloves garlic minced
- 1/2 whole lemon juiced
- 1/2 tsp dijon mustard
To garnish: OPTIONAL
- 1/2 tsp red pepper flakes
- Parika This adds spice to the chickpeas. I would mix this in with the other spices.
Instructions
For the chickpeas:
- Open the canned chickpeas with a can opener. Rinse the chickpeas with water in a strainer with water. Add the chickpeas and spices to a bowl and mix well throughout.
- Place the chickpeas in the oven for 35 minutes. While the chickpeas are roasting, you can make the optional garlic aioli, which in my opinion is the best part.
Garlic aioli:
- Place all ingredients in a bowl and whisk together. If you do not have a mini whisk, you can use a fork.
To serve:
- Wait to drizzle the garlic aioli on top until prior to serving.
- Serve with fresh parsley and added red pepper flakes if desired.
Lori says
These are a really good healthy snack. The chickpeas come out really crisp
Allianna Moximchalk says
Such a great snack, I agree!