Chickpea Bits (Vegan “Bacon” Bits) are crunchy and really delicious bits made with chickpeas. These are excellent for sprinkling on salads, soups, baked potatoes, or enjoy them by handful.
I have a really simple and crunchy recipe (more like an idea) for chickpea bits made with chickpeas, olive oil, salt, and pepper. I debated whether to call this chickpea croutons in lieu of bits but it lacks the regular croutons shape so chickpea bits it is. If you are looking to add more beans into your diet or incorporate more plant-forward meals, add chickpea bits to your salads, soups, or baked potato for an easy start.
Chickpea bits (Vegan “Bacon” Bits) idea came to my mind because I had to use leftover canned chickpeas in my fridge. I was too lazy to make my go-to Chicken and Chickpea Soup or Hummus Wrap and it was little chilly for Chana Chaat. I have said this before and I am going to say it again – chickpeas are versatile, inexpensive, nutritious, so always keep a can (or four) in your pantry for quick and easy meals.
Chickpea bits are not a replacement or copycat for real bacon bits. These are a thing of it’s own and I hope you will give it a try soon with your salad, soups, or enjoy it as a snack. You can also play around with different seasoning or spice blends of your choice.
I made Laphet Thoke (Burmese Tea Leaf Salad) I shared last week and topped it with chickpea bits!
Chickpea Bits (Vegan “Bacon” Bits)
1-16 oz chickpea, drained and rinsed
1 tablespoon olive oil
generous salt and pepper
Preheat the oven to 375F.
In a ziplock bag, add drained chickpeas with olive oil, salt, and pepper and shake. Use the back of a wooden spoon to gently smash chickpeas until its flat.
Spread smashed chickpeas on a baking sheet lined with parchment paper or nonstick mat.
Bake for 25-30 minutes, until chickpeas turn little brown and crunchy. Stir the pan halfway to distribute heat evenly.
Remove from the oven and let it cool completely. Chickpeas will shrink up and get crispy.
Store in an airtight container in your pantry.