Salads rock. And soups rock. But both are better with croutons. Unfortunately croutons are nutritionally vacant, and loaded with fat and calories along with preservatives and hydrogenated oils. So here is a recipe guideline for healthy chickpea croutons you can make easily and quickly at home, and use to garnish your soups and salads with a healthy crunch! Chickpeas are high in soluble fiber, which is good for your digestive system, and also helps lower bad cholesterol. They are also a good source of protein. Woot!
* My culinary posts are meant to be guidelines, not recipes. They are different from what you would usually find in a cookbook, because I think cooking should be inspired and new every time you do it. If you like heat, add a sh**load of cayenne or jalapenos to one of my recipes. If my guideline calls for cilantro but cilantro tastes like soap to you, leave it out. When I cook I get a buzz from the thrill of creation. The same can happen to you.
1 can chickpeas, drained (or about 2 cups)
1 tbs olive oil
1/2 tsp ish garlic powder
1/2 tsp ish onion powder
1/2 tsp paprika
whatever other seasoning your little heart desires
Mix all ingredients in a large bowl. Place chickpeas on parchment paper on a cookie sheet greased with olive oil and bake at 300-325 for about an hour, or until chickpeas have dried and become airy and crunchy. Happy Health!