SaladsVegan/Plant based Recipes

Lucia’s Chickpea Croutons

Who agrees that croutons are the tastiest part of a salad?! Let’s face it, since they are normally made with highly processed white bread and olive oil, croutons can also be one of the unhealthiest ingredients. That’s why I spent time in the kitchen experimenting to find the perfect substitute that is crunchy, flavorful AND healthy.

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Lucia’s Chick Pea Croutons

Course Salad, Snack, Topping
Cuisine GF, gluten free, Vegan, vegetarian
Keyword chickpea crouton, chickpeas
Prep Time 5 minutes
Cook Time 1 hour
Servings 16
Calories 60kcal
Author Lucia Tiffany MPH


  • 6 cups garbanzos well cooked, drained
  • 4 tsp. garlic granulated
  • 1 Tbs. onion granulated
  • 2 tsp. Chicken style seasoning
  • 1 Tbs. nutritional yeast flakes
  • 1 tsp. paprika sweet
  • Pinch cayenne optional
  • sprinkle smoked paprika


  • Place garbanzos in bowl.
  • Mix in all the seasonings.
  • Spread out on large, parchment lined cookie sheet.
  • Bake at 400°F until crispy and lightly toasted, turning every 10 minutes.
  • Store in airtight glass jar. Place in refrigerator or freezer if keeping more than 2 weeks to maintain freshness. If they lose their crunch, just put back into the oven on a cookie sheet or in an air fryer for a few minutes to restore crunchiness.


Serving: 0.25cup | Calories: 60kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 172mg | Potassium: 114mg | Fiber: 3g | Sugar: 0.1g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

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