These seeded chickpea crackers are so easy to make! And they only have 4 ingredients.
Serve them with hummus or with salads or just munch or their own.
They are gluten-free and high in protein due to the chickpeas and seeds, so a great filling snack.
They are part of my 4-ingredient snack series.
Why Is Chickpea Flour Good for You?
Chickpea flour (also called gram flour) is made from ground chickpeas and is naturally rich in plant-based protein and fibre.
It also provides important nutrients including iron, folate and magnesium. Compared with many refined flour, chickpea flour crackers provide a far better nutritional profile.
Storage and Shelf Life
These seeded chickpea crackers store really well in an airtight container. They’ll last for 4-5 days.
I don’t recommend freezing.
Recipe Tips
- I like to score them with a knife before baking as it makes it really easy to break into a nice cracker shape afterwards.
- I use a little olive oil as it gives a crispier finish, but they will also work without the oil.
- Spread the mixture thinly on the baking tray so the crackers crisp up properly.
- Optional add ins: garlic powder, dried herbs.
If you liked these seeded chickpea crackers why not try:
Seeded Chickpea Crackers
These easy seeded chickpea crackers are a great option if you want to try making your own snacks without the additives. They are very simple to make, high in protein and fibre and have just 4 ingredients.
Equipment
Ingredients
- 1 cup chickpea (gram) flour (125g)
- 3 tbsp mixed seeds
- 1 tbsp olive oil
- 1/2 tsp sea salt
Instructions
- Preheat the oven to 190C (170C fan) or 375F.
- Add all the ingredients to a medium bowl with 4 tbsp of water. Mix well until everything is fully combined into a soft dough. I start by using a spatula and then use my hands to fully form the dough.
- Roll out the dough between two sheets of parchment paper. If the dough is sticky, add some oil to the top layer of parchment. Roll it out quite thinly (you want the dough about 2-3mm thick). Try to keep the dough into as much of a rectangular shape as you can.
- Remove the top piece of parchment paper. Slide the bottom parchment paper and the rolled dough onto a baking sheet/tray.
- Using a pastry cutter or pizza slicer, cut the dough into small squares. Using a fork, poke holes into each square.
- Bake for 15-20 mins until golden brown. Check after 15 minutes as the outer crackers can cook quicker than the inner ones.
- Allow to cool and a cooling rack until hard and then break into crackers
Notes
- The recipe makes about 24 crackers.
- The nutritional information is based on a serving of 4 crackers.
Nutrition
Calories: 119kcalCarbohydrates: 9.2gProtein: 5.1gFat: 5.8gSaturated Fat: 0.7gFiber: 3.8g
Tried this recipe?Let us know how it was!
Iwant receipe
The full recipe is included above.
I can’t wait to make these, (today!). Where can i purchase mixed seeds?
Thank you
Any supermarket should sell them. Any seeds will work eg pumpkin, sesame etc.
Super easy recipe. Seriously happy with the outcome. I also added chia seeds and nutritional yeast, pepper and sesame seeds. I put it on fan forced 170c and turned out perfect. I’ll never buy crackers again
So glad you liked it. And loving the sound of your additions!
These crackers are so simple to make and are so crunchy and yummy – seriously moreish! Thank you for sharing this recipe, I will be making it time and time again x
Hi Holly, so glad you like them! Thanks for taking the time to let me know!
These look lovely and I’ve just made them for the first time’ my dough was quite hard and difficult to roll out. Would you suggest loosening with some more water? Thanks!
Hi Kirsty, yes just add a little more water.
Super easy to make an delicious. I also added some everything bagel, mainly because I’m obsessed by it at the moments
Glad you liked them! Love the everything bagel addition!
Hello
I am loving your recipies. I’d like to make these crackers when I have visitors. Please can you tell me how long they will keep please.
Thanks, Wendy
Hi Wendy, glad you are enjoying the recipes! They will keep for 4-5 days in the an airtight container. Enjoy!