Crunchy Chickpea Crackers
Chickpea crackers have been a long-standing recipe on my website. They have everything you want when it comes to crackers, crunch, savory deliciousness and the are packed with the goodness of chickpeas and oats.
Why This Recipe Works
- An easy recipe with basic ingredients
- Vegan and wheat free.
- Perfect with toppings but still filling and delicious when enjoyed without
- With chickpeas and rolled oats as the main ingredients these crackers are a source of fiber, protein, and iron
Ingredients you will need
To make my Crispy Crunchy Chickpea and Oat Crackers you will need:
- Chickpeas
- Rolled oats
- Garlic
- Lemon juice
- Salt
- Olive oil
Ingredients Notes & Substitutions
- Chickpeas: I use canned chickpeas, but you could use dried chickpeas that have been soaked. Chickpeas are also known as garbanzo beans.
- Rolled oats: I use traditional rolled oats, but you could also finer use quick cook oats. This recipe will not work with steel-cut oats.
- Olive oil: I like the flavour extra virgin olive oil gives to the crackers, but you can use a milder flavoured oil if you prefer.
- Garlic: If you prefer the fresh garlic cloves can be subsituted for a teaspoon of garlic powder.
Step-by-step instructions
Below are illustrated instructions to make my Chickpea Cracker recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Rinse and drain the chickpeas
Step two: Place in a food processor, blend until they are smooth, form a ball and have a texture a little like playdough
Step three: Add the rolled oats, and continue to blend until the oats are finely chopped into the chickpeas
Step four: Add garlic, lemon juice and salt for seasoning
Step five: Begin blitzing in the food processor, gradually add the olive oil, continue blitzing/blending until the mixture comes together as a ball
Step six: Line a baking sheet with baking or parchment paper, place the dough on top, press the dough with your hands to start flattening it
Step seven: Score the dough into cracker shaped pieces, I use a pizza roller to do it, but you can use a knife
(Optional) Sprinkle the crackers with flaked sea salt.
Step eight: Bake at 180 degrees Celsius 360 Fahrenheit for 40-50mins until golden.
Step nine: Leave to cool
Enjoy!
Top Tips
Here is how you can make these Chickpea Crackers perfectly every time!
- Take the time to roll the cracker dough nice and thin. The thinner they are the crunchier and crispier they will be.
- Check the crackers during cooking. The crackers on the outer edges can cook faster than the centre. If you notice some crackers becoming over-cooked, snap them off and remove those ones from the oven.
- These crackers are delicious served with hummus, cheese, dips on grazing platters or in lunchboxes.
- Pricking your crackers with a fork in the centre before baking can help the crackers bake more evenl
- If you don't have all the ingredients but want to make a similar recipe try my two ingredient hummus crackers.
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FAQs
Chickpea crackers will store in an air tight container in the pantry for up to two weeks.
Chickpea Crackers
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Ingredients
- 400 g can chickpeas
- 1 Cup rolled oats
- 2 cloves garlic
- 1 tablespoon lemon juice
- Salt
- ¼ Cup olive oil
Instructions
- Rinse and drain the chickpeas
- Place in a food processor, blend until they are smooth, form a ball and have a texture a little like playdough
- Add the rolled oats, continue to blend until the oats are finely chopped into the chickpeas
- Add garlic, lemon juice and salt for seasoning
- Begin blitzing in the food processor, gradually add the olive oil, continue blitzing/blending until everything comes together as a ball
- Line a baking tray with baking paper, place the dough on top, press the dough with your hands to start flattening it
- Place a second piece of baking paper on top of the dough, using a rolling pin, roll until it is evenly spread over the baking tray and approximately 5mm thick
- Score the dough into cracker shaped pieces, I use a pizza roller to do it, but you can use a knife
- Bake at 180 degrees Celsius 360 Fahrenheit for 40-50mins until golden
- Leave to cool
Video
Notes
- Take the time to roll the cracker dough nice and thin. The thinner they are the crunchier and crispier they will be.
- Check the crackers during cooking. The crackers on the outer edges can cook faster than the centre. If you notice some crackers becoming over-cooked, snap them off and remove those ones from the oven.
- These crackers are delicious served with hummus, cheese, dips on grazing platters or in lunchboxes.
- Pricking your crackers with a fork in the centre before baking can help the crackers bake more even.
- Chickpea crackers will store in an air tight container in the pantry for up to two weeks.
- Chickpeas: I use canned chickpeas, but you could use dried chickpeas that have been soaked. Chickpeas are also known as garbanzo beans.
- Rolled oats: I use traditional rolled oats, but you could also finer use quick cook oats. This recipe will not work with steel-cut oats.
- Olive oil: I like the flavour extra virgin olive oil gives to the crackers, but you can use a milder flavoured oil if you prefer.
- Garlic: If you prefer the fresh garlic cloves can be subsituted for a teaspoon of garlic powder
Nutrition
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they look delicious, can't wait to try them x
Could I use quinoa flakes instead of oats for these biscuits?
I have not tested that, but it may well work
I must give these a go!! gonna add some spices like maybe za'atar?
Yes totally spices work well. Cumin is delicious in them, but za'atar should be brilliant too
These look like my kinda cracker!! Easy and simple with good wholesome ingredients!
I pressure cook dry organic chic peas and put them in the freezer waiting for special days I have free to do something more with them. Looks like I will have to break open one soon and give this a try! Wondering if I could dehydrate the cracker instead? I use raw oats with little processing and would prefer not to cook them. What do you think?
You potentially could, I am just unsure if they would go crunchy, they might be more leathery. The oil and the higher heat helps them crisp
I just made a batch of these and they are delicious. I don't think I rolled them thin enough because they took longer in the oven than stated in the recipe. I just kept adding 5 minutes until they crisped through. Thank you for sharing this recipe!
I usually roll them to around 5mm thick
What size is your baking tray?! It would be good to know so we can get the thickness of the dough right.
I roll them 5mm thick.
This looks awesome always on the lookout for healthy craker recipes. Will let you know how it goes. X
I tried this and it came out very good. Added some more spices (chili powder, parsley, black salt, rock salt) and some sesame seeds while rolling. I also used sesame oil instead of olive oil - it was over 😉 The crackers became little soft the next day though I put in air tight container - any idea why?
Sesame oil is a good call! Made mine with that substitution too!
I loved these! Added a bit more garlic. Cook time was off for me. At 30 min the edges were too dark. Yum!
The comment seems to have cut off. at 30 mins were they under or over done?
These turned out great, thanks! What's the best way to store them? And roughly how long will they keep for?
Really good cracker recepie! This was one of the best which I ever tried and tasted. Do you think, is it working also by adding some cheese to it?
Really good cracker recepie! This was one of the best which I have ever tried and tasted. Do you think, is it working also by adding some cheese to it?
For anyone trying to use peanut butter in a pinch instead of the chickpeas... don't do it. LOL!
I'll make sure to have chickpeas on hand next time. I really thought they were in the cupboard.
These crackers look yummy! I just wondered if you had much idea whether dry chickpeas could be susbstituted, I'd probably just have to soak them first right...?
Thanks
You would need to cook the chickpeas
I tried your recipe. The taste was great but the crackers lacked the crispyness. We're not vegan so I simply replaced olive oil with butter, same quantity. The result was much better and the kids love them!
I like these. Thank you!
These look great, how long do they keep for? Should/can they be frozen or will they stay good for a while in an airtight container?
They store in an airtight container for 5 days
Sorry for my stupid question:) are the chickpeas cooked before you blend them?
Yes they are, I use canned ones which are cooked
I have been going through recipes for chickpea recipes and this one is THE BEST CRACKER I HAVE FOUND! Can't stop eating them and they are guilt free...
Good day to you! Can I use 3/4 cup of oat flour instead of 1 cup oats?
That should work, if the dough is too sticky you may need a bit more oat flour. It I'll be trial and error to get the exact amount.
Great recipe! Easy and delicious!