Crunchy Chickpea Crackers

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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.

A tower of nine rectangular golden brown crackers.

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

The ingredients to make chickpea crackers laid out on a marble bench top.

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

I am an ambassador for Countdown supermarket. They support my blog by providing ingredients for recipe creation and testing. I used rolled oats, canned chickpeas, and extra virgin olive oil from their range in this recipe.

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

Smooth chickpea paste in a food processor.

Step three: Add the rolled oats, and continue to blend until the oats are finely chopped into the chickpeas

Smooth chickpea paste and whole rolled oats in a food processor.
Chickpeas and oats blended together in a food processor.

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

Dough sandwiched between 2 pieces of baking paper on a baking sheet.

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.

Cracker dough being cut into rectangles using a pizza roller.

Step eight: Bake at 180 degrees Celsius  360 Fahrenheit for 40-50mins until golden.

Step nine: Leave to cool

Enjoy!


Crackers, beetroot hummus and vegetable sticks on a wooden platter.

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.
A stainless steel bento box packed with a sandwich, crackers, fruit and vegetables.

FAQs

How to store chickpea crackers?

Chickpea crackers will store in an air tight container in the pantry for up to two weeks.

A toddler hand reaching for crackers on a white ceramic plate.
My kids have enjoyed these crackers plain from when they were little.
A white ceramic plate scattered with crackers.

If you made my Chickpea Crackers  or any other recipes on the blog please :

  • leave me a comment and a star rating below to let me know how you got on, I love hearing from you.
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A tower of nine rectangular golden brown crackers.

Chickpea Crackers

Chickpea crackers, a healthy vegan cracker made with simple ingredients. Crispy, crunchy and delicious
Print Pin Rate
Course: Snacks
Cuisine: New Zealand
Keyword: chickpea crackers, chickpea oat crackers, chickpea oatmela crackers, vegan crackers
Diet: Vegan
Servings: 30 crackers
Calories: 38kcal
Author: My Kids Lick The Bowl

RATE THIS RECIPE

4.46 from 182 votes

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

Serving: 1g | Calories: 38kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 37mg | Potassium: 30mg | Fiber: 1g | Sugar: 0.04g | Vitamin A: 2IU | Vitamin C: 0.3mg | Calcium: 6mg | Iron: 0.3mg

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28 Comments

    1. Yes totally spices work well. Cumin is delicious in them, but za'atar should be brilliant too

  1. 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?

    1. 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

  2. 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!

  3. What size is your baking tray?! It would be good to know so we can get the thickness of the dough right.

  4. This looks awesome always on the lookout for healthy craker recipes. Will let you know how it goes. X

  5. 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?

  6. I loved these! Added a bit more garlic. Cook time was off for me. At 30 min the edges were too dark. Yum!

  7. These turned out great, thanks! What's the best way to store them? And roughly how long will they keep for?

  8. 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?

  9. 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?

  10. 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.

  11. 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

  12. 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!

  13. 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?