Prepare the Dough:
Add the cooked chickpeas, ground flaxseed, paprika, garlic powder, baking powder, oil, and salt into a food processor.
Blend until a dough forms.
Shape the Crispbread:
Transfer the dough onto a baking tray lined with parchment paper.
Cover with another sheet of parchment paper and roll it out evenly.
Score the Dough:
Remove the top parchment paper and score the dough into cracker-shaped pieces.
Bake the Crispbread:
Spray the dough lightly with oil.
Bake in a preheated oven at 360°F (180°C) for 40 minutes, or until crispy and golden.
Serve:
Break apart along the scored lines and serve with your favorite salad or dips. Enjoy!
Serving Suggestions
Serve with a chickpea salad, hummus, or any creamy dip.
Pair with soups or use as a base for avocado toast.
Cooking Tips
Roll the dough as evenly as possible for uniform crispiness.
Check halfway through baking and rotate the tray if needed to ensure even cooking.
Nutritional Benefits
Chickpeas are a great source of plant-based protein and fiber, helping to keep you full.
Flaxseed provides omega-3 fatty acids and antioxidants.
These crispbreads are low in cholesterol and high in nutrients.
Dietary Information
Vegan
Gluten-Free
Nut-Free
Nutritional Facts (per serving, approx)
Calories: 120
Protein: 6g
Carbohydrates: 18g
Fat: 4g
Fiber: 5g
Iron: 10% of daily intake
Storage
Store the crispbread in an airtight container at room temperature for up to 5 days.
To maintain crispiness, keep them away from moisture.
Why You’ll Love This Recipe
This chickpea crispbread is healthy, versatile, and incredibly easy to make.
It’s a nutritious snack that satisfies cravings while providing plant-based protein and fiber.
Perfect for both vegans and non-vegans alike, these crispbreads are an excellent alternative to store-bought crackers.
You can enjoy them on their own or as a base for creative toppings and dips.
Conclusion
These chickpea crispbreads are not only packed with flavor but also loaded with nutrients that make them a wholesome and satisfying snack. With their crisp texture and savory taste, they’re perfect for dipping, spreading, or enjoying on their own. Best of all, they’re quick to make and completely plant-based, offering a healthy and delicious alternative to regular crackers.
Frequently Asked Questions (FAQs)
Can I use dry chickpeas instead of canned?
Yes, just soak and cook the dry chickpeas before using them in the recipe.
Can I substitute the flaxseed with something else?
Chia seeds can be used as a substitute for flaxseeds.
How do I make the crispbread extra crunchy?
Roll the dough as thin as possible and bake for an additional 5-10 minutes if needed.
Can I freeze the crispbread?
Yes, you can freeze them for up to 1 month. Reheat in the oven to restore crispiness.
Can I add other spices?
Absolutely! Feel free to add spices like cumin, oregano, or chili powder for extra flavor.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it uses chickpeas and flaxseed instead of flour.
What can I pair with these crispbreads?
Pair them with dips like hummus, guacamole, or a yogurt-based dip.
Can I use different types of beans?
Yes, you can experiment with other beans like black beans or white beans, though the texture may vary slightly.
How long will these crispbreads stay fresh?
They will stay fresh for about 5 days when stored in an airtight container.
Can I use whole flaxseeds instead of ground?
It’s best to use ground flaxseeds as they help bind the dough better.
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