Chickpea ‘Croutons’

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

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Hands-on time: 20   |    Total time: 30   |    Makes: 1 Cup


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 tablespoon olive oil
1⁄2 teaspoon salt
1 garlic clove, minced


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. 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).
  2. Put the skillet on the stove and turn the heat to medium. Add the oil, then the chickpeas. Sprinkle on the salt.
  3. Cook the chickpeas, turning them with the spatula every few minutes at first, until they are deep brown and crisp, 10-15 minutes.
  4. Turn off the heat and stir in the garlic or garlic powder, if you’re using it. Set aside to cool.
  5. 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!