Submitted by chanieschonfeld
These croutons can be added to a salad, used to top a soup for extra flavor and crunch! They can be eaten as a snack too!
Drain and dry chickpeas.
Drizzle with oil and spices according to taste.
Mix and rub the spices all over.
Pour onto a lined baking sheet – don’t overcrowd.
Bake at 420 for about 20 minutes – when the croutons on the edge begin to get very dark and the croutons are starting to get hard but not too hard, they are ready!
Top a salad, soup or eat plain!