salty, crispy, and so snack worthy!
Few things feel as comforting as a simple, homemade snack—especially one that comes together in minutes and feels just a little more nourishing than the usual grab-and-go options!
These chickpea salted crackers are exactly that kind of recipe. Crisp, savory, and lightly herbed, they’re the kind of thing you make once… and then find yourself making the next day again.
Made with chickpea flour, they are gluten-free, have a naturally nutty flavor, and a gentle boost of plant-based protein and fiber.
A touch of olive oil, garlic, paprika, and fresh rosemary adds more flavor and depth, while a squeeze of lemon lifts everything just enough. Finished with a sprinkle of our vegan parmesan, they strike that perfect balance between wholesome and deeply satisfying.
These chickpea crackers are perfect for school lunch boxes, served alongside dips on game day, or simply enjoyed straight off the tray when a salty craving hits. No complicated steps, no long ingredient list. Just a quick mix, a gentle roll, and a short bake in the oven.
chickpea salted crackers recipe
Ingredients:
- 1 cup chickpea flour (made from chickpeas/Garbanzo beans)
- 2 tbsp olive oil
- 4 tbsp lukewarm water
- 1 tsp paprika powder
- 1 tsp dried garlic flakes
- 3/4 tsp salt
- 1 sprig of rosemary (leaves removed and finely chopped)
- Country Life Vegan Parmesan
- Juice of 1/2 a lemon
Instructions:
- Preheat the oven to 350°F.
- Add all of the ingredients to a mixing bowl and mix well with a hand mixer.
- Lay out a piece of parchment paper and pour out the mixture on it.
- Using another piece of parchment paper, cover the mixture and very gently roll it flat with a rolling pin to about 0.1 inch thick.
- Bake on the center rack at 350°F for 12-14 minutes, until lightly golden brown and crispy. They will firm up even more as they cool down.
