Try substituting crispy chickpeas for croutons in your next salad! They’re tasty and crunchy, and they add a lot of flavor.
kitchen gear
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Cutting board
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Sharp knife (adult needed)
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Can opener
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Paper towels
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Colander or strainer
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Medium-sized skillet
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Measuring spoons
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Heatproof spatula
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Medium-sized bowl
Ingredients
- 1 can chickpeas, drained and rinsed in cold water
- 2 tablespoons olive oil
- 1⁄2 teaspoon salt
- 1 garlic clove, minced
Instructions
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Put a double layer of paper towels on your clean counter, and spread the chickpeas on them to dry a bit (this will make crisping them easier).
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Put the skillet on the stove and turn the heat to medium. Add the oil, then the chickpeas. Sprinkle on the salt.
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Cook the chickpeas, turning them with the spatula every few minutes at first, until they are deep brown and crisp, 10-15 minutes.
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Turn off the heat and stir in the garlic or garlic powder, if you’re using it. Set aside to cool.
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Carefully put the chickpeas in the bowl and serve right away or cover and refrigerate up to 2 days (they will lose their crunch but still taste good).
Notes
DID YOU KNOW?
“Chickpeas” and “garbanzo beans” are two different names for the same beans!
