Chickpea Crackers

If you’re craving a crunchy snack that’s good for you, these chickpea crackers are perfect. The recipe only requires a few ingredients and they can be made with any variety of spices.
Chickpea Crackers (taken from Love Food Eat and altered slightly)
  • 1 15-oz can chickpeas, drained and rinsed well
  • 1 tsp salt
  • 1 tsp dried thyme
  • 3/4 cup whole wheat flour
  • 1 tbsp water

Preheat oven to 300 F. Line a cookie sheet with parchment paper and set aside.

Drain and rinse chickpeas and grind until almost-smooth in food processor (or mash well by hand). Add the thyme and salt and mix well.

Add the water and whole wheat flour little by little, enough to make hard dough

Roll the dough between two sheets of wax paper until it’s as thin as possible and cut into desired shapes with a cookie cutter. Lay onto prepared cookie sheet.

Bake for 25 to 30 minutes until golden and crisp.


Snickerdoodle Blondie Bites

You would never know that these moist and fudgy blondie bites are so good for you. These cinnamon-y blondies are vegan and pack a sneaky healthy punch because they’re made with ground up chick peas. I also made them with crunchy peanut butter, so they had bits of peanuts in them, but you can easily opt for a different kind of nut butter and it’s only a small component of the recipe.

Snickerdoodle Blondie Bites (taken from Chocolate Covered Katie and altered slightly)

Makes 36 bite sized blondies (you can cut them as large as you like)

  • 1 1/2 cups chickpeas (1 can, drained and rinsed)
  • 3 tbsp nut butter (or other fat source)
  • 3/4 tsp baking powder
  • 1 1/2 tsp vanilla extract
  • 1/8 tsp baking soda
  • heaping 1/8 tsp salt
  • 3/4 cup brown sugar
  • 1 tbsp unsweetened applesauce
  • 1/4 cup ground flax (20g)
  • 2 1/4 tsp cinnamon

Preheat oven to 350 F. Prepare an 8×8 pan by lining with parchment paper and spraying with non-stick spray.

Remove transparent shells of chick peas and blend peas in a food processor until very smooth. Mix blended chick peas with remaining ingredients until completely combined and scoop into pan.

Bake for 35-40 minutes. You want the blondies to look a little undercooked when you take them out, because they’ll firm up as they cool, and you don’t want them to get hard.

Quinoa and Chickpea Salad Wraps

The quinoa, chickpea filling for these wraps was delicious, but in the future I’ll probably choose a different green because collard greens have a somewhat bitter taste (the original recipe actually calls for kale, but I used collard greens just because I had them on hand). These wraps are great as healthy appetizers (if using half of a leaf for each wrap) or a full meal (if using full greens and more filling). Plus they’re both gluten-free and vegan!

Quinoa and Chickpea Salad Wraps (taken from Scandi Foodie and altered slightly)

  • 1 cup uncooked quinoa
  • 1 15-oz can chickpeas, drained and rinsed
  • 1 tsp lemon juice
  • 1 onion, finely chopped
  • 1 tsp red pepper flakes (optional)
  • 1 tbsp extra virgin olive oil
  • 1 bunch collard greens (or another green), stemmed.

Rinse quinoa before cooking according to package directions (boil in 2 cups of water for about 12 minutes and then turn off heat and cover for another 5 minutes).

To prepare filling, combine quinoa, chickpeas, lemon juice, onion, olive oil and red pepper flakes.

Stem collard greens. For the larger greens, slice them in half along vein; this is unnecessary for smaller greens. Scoop some filling onto each green. Tuck in sides and roll up each end.