Vegan crispy chickpea and rosemary crackers

Vegan crispy chickpea and rosemary crackers made from chickpea flour, olive oil and rosemary – savoury, simple to make and ideal as a crunchy snack.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 310 kcal per serving
• Protein: 14 g
• Fat: 12 g
• Carbs: 36 g

Ingredients

• 120 g chickpea flour
• 2 tbsp olive oil
• 1 tbsp rosemary
• 1 tsp sea salt
• Pepper

Method

You’ll need: oven · baking tray · chopping board · knife · mixing bowl

1. Preheat the oven to 180 °C (160 °C fan) and line a baking tray with baking paper. Finely chop the rosemary.
2. Mix the chickpea flour with the sea salt, pepper and rosemary in a bowl. Stir in the olive oil and a little water until you have a smooth, spreadable batter.
3. Spread the batter thinly and evenly on the tray. Lightly smooth the surface and, if you like, score it into small rectangles.
4. Bake at 180 °C for 15–20 min until firm and golden brown at the edges. Leave to cool briefly so it gets crisper.
5. Break or cut the crackers along the lines. If they're still soft, bake them a little longer until dry and crunchy.
6. Serve the chickpea and rosemary crackers warm or completely cooled. A white bean or avocado dip goes well with them.

Good to know

These crackers are simple, savoury and lovely and crunchy. I especially like them when I fancy something warm and salty without much effort.

Swaps

Rosemary → thyme (similarly aromatic, also contains plant compounds); olive oil → avocado oil (mild in flavour, mainly monounsaturated fatty acids); chickpea flour → lentil flour (a little stronger in flavour, also provides protein and fibre); pepper → smoked paprika (milder, also contains carotenoids)

Allergens

The recipe is vegan, and gluten-free as long as the chickpea flour is labelled as such. Some children and people with a sensitive gut find pulses hard going; in pregnancy, the ingredients are common and fine.

Dairy-free recipes