Yummy and Healthy Chickpea Croutons

Confession time: I love bread. Do you? Do your kids?

Any kind is satisfying. Rye, honey wheat, flaky rolls, dense biscuits, crispy, soft, etc. Seriously, I could eat bread for every meal of the day. Although it’s tasty, I know that kind of eating style isn’t a participant of a healthy or balanced diet.

It’s easy to make dinner more filling with a side of bread. Plus, it’s something your kids will eat without complaining, right? Add some butter and ta-da, it’s the best side dish.

When it comes to salads and soups, bread is the perfect pair. The soup or salad provides plenty of vegetables and nutrients, but a piece of bread will fill up your tummy. Instead of using bread as croutons atop your bed of greens or bowl of broth, consider another alternative: chickpeas.

Chickpea croutons are exactly as they sound: a crunchy crouton made from chickpeas instead of bread. Chickpeas are loaded with protein and fuel for the body. Did you know that coating them with oil and herbs and then baking them for an hour leaves your with a crunchy little ball that resembles a crouton? (Your kids will never know the difference, minus the shape!)

Feel free to adjust the flavor based on your preference, but the method remains the same and the results will always keep you crunching!

Chickpea Croutons

A spicy, crispy and nutrient-rich alternative to traditional bread croutons.

1 can of chickpeas, drained and rinsed

1 Tbsp extra virgin olive oil

Dash of cayenne

Dash of red pepper flakes

1 tsp paprika

½ tsp garlic powder

½ tsp onion powder

½ tsp turmeric

¼ tsp salt

¼ tsp pepper

1. Preheat oven to 350F. Line a baking dish with foil.
2. Drain and rinse the chickpeas. Pat dry with a towel.
3. Coat the chickpeas in olive oil, then toss with the spices.
4. Evenly spread out on the pan. Bake for 1 hour, stirring every 20 minutes.
5. Store in the refrigerator. To reheat, either warm in the oven or in a skillet to keep them crispy. Pairs well with tomato soup or on top of a fresh salad.