Make Chickpea Flour Shine With These 5 Awesome Recipes

chewy chocolate chip chickpea cookies - vegan & gluten-free

Sometimes after buying a large bag of chickpea/teff/sorghum/coconut/almond/etc. flour, you make the recipe you intended to make and then think, ‘huh. Well, that still leaves me 95% of this flour. What do I do with it now?’

It’s handy to have a back-pocket repertoire of recipes that feature whatever flour you have in mind. And chickpea flour is a great place to start building that repertoire.

There are a number of amazingly delicious and healthy things that you can do with chickpea flour, and that you can really ONLY do with chickpea flour. As in, the recipes require chickpea flour to work. When you’re into gluten-free baking, it’s really great to find a recipe that showcases your gluten-free flour for the beauty that it is.

For the recipes below, you don’t need any other flours or blends. Nope, you scoop out the chickpea flour and you’re off to the races. I like that kind of simplicity.

savoury chickpea flour crackers with onion and sesame seeds

Now, I’m sure I’ve talked about the nutrition of chickpea flour before, but I’m going to do it again because it helps it stick in my brain and because it’s worthwhile information to share.

In addition to being a beautiful golden yellow colour, chickpea flour has fibre, protein, iron, and it is, of course, naturally gluten-free. It also has B vitamins and trace minerals, and is most infinitely better for you than bleached all-purpose flour (which should really be limited to special occasion baking, or eliminated completely).

Below are five amazing recipes below that I have vetted personally for awesomeness.  The process was rigorous and scientific, let me tell you. I am 99.6% confident you’ll agree with my findings that the below recipes are both delicious and nutritious.

Enjoy those golden halycon chickpea flour days.

Make Chickpea Flour Shine With These 5 Awesome Recipes

  1. ONE BOWL CHOCOLATE CHIP COOKIES: chewy, healthy, chocolatey, easy to make, and full of protein and fibre. You can’t beat that for a chocolate chip cookie.
  2. ITALIAN SOCCA: an amazing crepe-like flatbread that you can cook up in a skillet, and use for pizza crusts, wraps, and more. Like a chickpea flour pancake, socca is totally delicious, especially with caramelized onions.
  3. VEGAN FRENCH TOAST: chickpea flour makes the most perfect vegan french toast ever. Or, if you want to call it by its chickpea flour name, you can use “fronch” toast, which helps distinguish it from regular french toast and quite frankly is way more fun to say.
  4. SAVOURY CHICKPEA FLOUR CRACKERS: you can make these crackers any way you want. They’re really quick to make and very hearty for those of you that like a substantial cracker with a good crunch. The flavour options are extensive.
  5. QUICHE a la CHICKPEA: if you haven’t already guessed, chickpea flour is a perfect stand-in for the custardy, savoury protein of eggs. These mini quiches are awesome. Make them crustless or with a gluten-free crust if you are looking for something a little more luxury. Then, add some caramelized onions or sundried tomatoes. Ooh la la!

© Backyard Owl

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Power Protein Salad with Quinoa, Mango, Cashews, and Chickpeas

power protein salad

A few weeks ago I enjoyed supper at The Root Cellar, a wonderful gem of a cafe and eatery in London, Ontario. They have such a wealth of delicious, inventive food options that include locally-sourced foods and plenty of vegan options (including the best vegan cinnamon buns around – a dream come true, let me say).

I ordered the Power Protein Salad and then knew I had to re-create it at home. This salad is an amazing blend of flavours and superfood nutrition: baby spinach, quinoa, chickpeas, pickled red onions, mangos, and toasted cashews, all drizzled in a tangy and savoury apple cider & curry vinaigrette.

That’s a lot of delicious business in one bowl.

power salad with chickpeas, quinoa, and curry dressing

And, the beauty of this salad is that one afternoon of cooking prep (making your quinoa, pickling a red onion, dicing up mango, opening a can of chickpeas, and whisking together the dressing) makes a whole swath of meals. I plan to eat this for lunch every day this week.

Can I also just say how much I love salads that cover all the different lunch needs in one bowl? I mean, should I list all the stuff again? Because I’ll do it…

Spinach, chickpeas, mangoes…okay, you get the point.

Try this salad. Really. It’s so unique and so healthy and so delicious – and once prepped, can make your lunch life easy for the week, which is an added bonus. Enjoy!

power salad with chickpeas, quinoa, and curry dressing

Power Protein Salad with Quinoa, Mango, Cashews, and Chickpeas

  • Author: Backyard Owl, based on original menu item from The Root Cellar
  • Recipe Notes: vegan, gluten-free, soy-free, high in fibre, good sources of protein & fibre, packed with deliciousness

What You’ll Need:

  • Mangoes – ripe and diced into cubes or slices
  • Quinoa – cook 1 cup (or as much or as little as you want) quinoa according to package directions (usually 1 part quinoa to 2 parts water) until light and fluffy.
  • Cashews – toast lightly, typically under a broiler in your oven (watch closely!) or in pan on the stovetop.
  • Chickpeas – basic regular ol’ garbanzos, rinsed and drained from the can juices
  • Baby spinach – washed and ready to go
  • Pickled Red Onions: in a glass jar, shake together 1/2 cup apple cider vinegar, 1 tablespoon cane sugar, and 1 1/2 teaspoons sea salt. Add one cup water, and one thinly-sliced red onion. Marinate in the fridge for at least 2 hours, or in theory, as long as you want.
  • Apple Cider Curry Vinaigrette – in a glass jar, whisk or shake together 3 tablespoons olive oil, 6 tablespoons apple cider vinegar (or to taste; I like my salad zippy), 2 tablespoons maple syrup, and 1 teaspoon curry powder.

To Prepare Salad:

On a bed of baby spinach (2 cups or more), scoop 1/2 cup cooked quinoa, 1/2 cup chickpeas, 1/4 cup diced mango, 2 to 3 tablespoons toasted cashews, and 2 to 3 tablespoons pickled red onions. Drizzle with curry dressing and dig in!

© Backyard Owl 2015

Chickpea Blondies with Peanut Butter and Dark Chocolate (v, gf)

chickpea blondes with peanut butter and dark chocolate

As someone who has greatly extolled the virtues and deliciousness of the black bean brownie, I’m sorry to report that I had to read it in a magazine before making the connection that if black beans made brownies, chickpeas could make blondies.

Once that lightbulb went on, I felt rather foolish for not having thought of it before. The world of baking with beans, strange as it sounds, is actually really full of options – when I saw the recipe for Peanutty Blondie Bars in Alive Magazine, I knew I had to make them.

The blondies are vegan, gluten-free, totally free of flour, contain dark chocolate, and are naturally-sweetened. Check, check, and check. And check and check. I mean, what more can you ask for in a snack recipe?

chickpea blondies with peanut butter and dark chocolate

I’ve chosen to make my blondies in a muffin tin because I think it makes for a neater dessert in the end, and it makes the blondies look like cute, short cupcakes, and quite frankly, everybody loves things shaped like cupcakes. Having also made the recipe as squares, I found they held together better when made in the muffin tin, which is kind of important if you want to pack these in a kid’s lunch or for that matter, in your own lunch.

So there you have it – tender, moist, tasty, and packed with peanut butter, dark chocolate, and shredded coconut. And made of chickpeas.

Enjoy while mumbling to yourself, ‘I can’t believe these are made of beans.’ Feed them to your friends and watch them do the same. All hail the garbanzo.

chickpea blondies with peanut butter and dark chocolate

Chickpea Blondies with Peanut Butter and Dark Chocolate

  • Author: Alive Magazine (view original recipe for Peanutty Blondie Bars here)
  • Recipe Notes: vegan, gluten-free, naturally-sweetened, high in fibre, high in protein
  • Yield: 12 blondies

Ingredients:

  • 1 1/2 cups (cooked) chickpeas
  • 1/2 cup natural peanut butter
  • 1/3 cup maple syrup
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 tablespoon vanilla
  • 1/2 cup vegan dark chocolate chips
  • 1/4 cup unsweetened, shredded coconut

Instructions:

  1. Preheat oven to 350F.
  2. Whirl chickpeas, maple syrup, and vanilla in a food processor until very smooth.
  3. Scoop into a large bowl, and stir in peanut butter, baking powder, baking soda, and sea salt.
  4. When well-mixed, stir in chocolate chips.
  5. Divide batter between 12 muffin cups (ungreased, unless your muffin tin is a known ‘sticking’ offender).
  6. Sprinkle with shredded coconut.
  7. Bake for 20 to 25 minutes, or until blondies are firm and coconut is lightly browned.
  8. Let cool, then remove from muffin tins and store in an airtight container, either in the fridge or freezer.

© 2014 Backyard Owl