Chickpea ‘Croutons’


Try substituting crispy chickpeas for croutons in your next salad! They’re tasty and crunchy, and they add a lot of flavor.

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Can opener
  • Paper towels
  • Colander or strainer
  • Medium-sized skillet
  • Measuring spoons
  • Heatproof spatula
  • Medium-sized bowl



  • 1 can chickpeas, drained and rinsed in cold water
  • 2 tablespoons olive oil
  • 1⁄2 teaspoon salt
  • 1 garlic clove, minced



  • 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).
  • Put the skillet on the stove and turn the heat to medium. Add the oil, then the chickpeas. Sprinkle on the salt.
  • Cook the chickpeas, turning them with the spatula every few minutes at first, until they are deep brown and crisp, 10-15 minutes.
  • Turn off the heat and stir in the garlic or garlic powder, if you’re using it. Set aside to cool.
  • 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). 



“Chickpeas” and “garbanzo beans” are two different names for the same beans! 

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