Chickpea Crackers (4 Ingredients, High-Protein)

These Chickpea Crackers are easy, crunchy, gluten-free crackers made with just 4 ingredients and using chickpea flour as a high-protein base.

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I love to make small bite-sized savory treats when I make a dinner platter and, while I love my Almond Flour Crackers or Sunflower Seed Crackers, I wanted to make a super-healthy recipe with chickpeas as a base.

These crackers are amazing! They have a delicious taste and are ready in just about 15 minutes while bringing over 5g of protein per serving.

Ingredients and Substitutions

You only need 4 ingredients for this simple recipe – including water!

• Chickpea Flour – The base of this recipe, chickpea flour provides a high-protein, gluten-free foundation and gives the crackers their signature nutty flavor. Ensure you’re using garbanzo bean flour (not besan), as besan has a denser texture and absorbs less liquid. Other gluten-free flours like almond flour or oat flour may work but will alter the texture and taste significantly.
• Extra-Virgin Olive Oil – Oil adds richness, helps bind the dough, and ensures a crisp texture in the baked crackers. Any neutral oil, like avocado or grapeseed oil, would work. I don’t recommend trying this recipe oil-free, as it would lead to dry and crumbly crackers.
• Lukewarm Water – I use water to hydrate the dough and create the desired consistency. It should also work with non-dairy milk (like almond or oat milk), but plain water is sufficient. Avoid cold water, as it can make the dough harder to work with.
• Bagel Seasoning – This is a blend of sesame seeds, onion powder, garlic powder, and salt, it provides savory flavor. You can make your own blend or use other spice mixes like za’atar or Italian seasoning. Avoid sweet seasonings unless aiming for a dessert cracker.
• Optional Spices (Cumin, Paprika) – Enhance the flavor profile with warm, earthy, or smoky notes. Alternatives: Chili powder, smoked paprika, or turmeric can work for different flavor variations.

How to Make Chickpea Crackers

These crackers are really easy to whip up.

Combine all the ingredients into a large mixing bowl.

Stir it until it forms a sticky dough ball.

Place the dough ball between two sheets of parchment paper.

Flatten the dough into a thin rectangle.

Cut the rectangle into 7 x 5 squares. I use a crinkle wheel to make interesting crackers.

Bake the crackers on the center rack for 12-14 minutes at 350 °F (180 °C).

Carine’s Baking Tips

While this recipe is really easy to make, here are a few more tips to make it 100% failproof.

1. Fluff and Measure the Chickpea Flour Properly: Shake the flour bag, fluff the flour with a fork, and spoon it into your measuring cup without packing. This ensures you avoid accidentally adding too much, which can lead to dry dough.
2. Adjust Water Gradually: Add water one tablespoon at a time to control dough consistency. If the dough becomes too sticky, you can counterbalance by adding small amounts of chickpea flour.
3. Oil Your Hands and Rolling Surface: Lightly oil your hands and the parchment paper to prevent the dough from sticking during rolling. This ensures a smoother, mess-free process.
4. Cut Evenly for Uniform Baking: Use a pizza cutter or sharp knife to cut the crackers evenly. This helps them bake consistently and prevents some from being overcooked or undercooked.
5. Play with Thickness: For ultra-crispy crackers, roll the dough thinner than 0.1 inches. If you prefer slightly softer crackers, aim for a slightly thicker roll.
6. Bake on the Center Rack: The crackers bake more evenly when placed in the center of the oven. Rotate the tray halfway through baking for even browning if your oven has hot spots.
7. Allow Cooling for Maximum Crunch: The crackers firm up significantly as they cool. Resist the urge to taste immediately and let them cool for the full crunch effect.

Flavor Variations

If you’re looking to create new versions of these chickpea crackers, try these ideas:

• Italian-Flavor Crackers – Add dried herbs like rosemary, thyme, or oregano to the dough.
• Cheesy Vegan Crackers – Add nutritional yeast for a cheesy flavor without dairy.
• Sweet Version – Swap the bagel seasoning for cinnamon and a touch of maple syrup to make sweet crackers.
• Spicy Crackers – Add chili flakes or cayenne pepper for a spicy kick.

More Cracker Recipes

Almond Flour Crackers

Sunflower Seed Crackers

Chickpea Crackers

These Chickpea Crackers are easy, crunchy, gluten-free crackers made with just 4 ingredients and using chickpea flour as a high-protein base.

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Prep Time: 10 minutes mins

Cook Time: 6 minutes mins

Total Time: 16 minutes mins

Course: Appetizer, Snack

Cuisine: American

Servings: 5 servings (7 crackers per serve)

Calories: 142.8 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 cup Chickpea Flour - (note 1) also called garbanzo bean flour (NOT besan!)
• ▢ 2 tablespoons Extra-Virgin Olive Oil - (note 2)
• ▢ 3-4 tablespoons Lukewarm Water - (note 3)
• ▢ 1 teaspoon Bagel Seasoning - (note 4)

Optional Spices

• ▢ ¼ teaspoon Cumin
• ▢ ¼ teaspoon Paprika

Instructions

• Preheat the oven to 350 °F (180 °C).
• Before you start, make sure you selected chickpea flour made from garbanzo beans, not besan flour as the ratio of dry/liquid ingredients would be totally different! Besan flour needs less liquid.
• In a mixing bowl, add chickpea flour and use a whisk to stir and break any lumps.
• Whisk in bagel seasonings and spices if desired.
• Add olive oil and 3 tablespoons of water. Stir with a rubber spatula, and if too dry, add the extra tablespoon of water. When it gets difficult to stir, lightly oil your hands and knead to form a soft dough.
• Place the dough between two pieces of lightly oiled parchment paper and roll it with a rolling pin. I like to fold my parchment paper into a rectangle shape so the dough rolls into a perfect rectangle creating lovely square crackers.
• Roll into a 0.1-inch thickness (2mm) peel off the top piece of parchment paper, then use a pizza wheel to cut out crackers.
• Slide the piece of parchment paper with the chickpea tortilla chips onto a baking sheet and gently spread each cracker from eachother.
• Bake on the center rack for 12-14 minutes at 350 °F (180 °C) until lightly golden brown and crispy. They firm up even more as they cool down, the longer you bake them, the harder and crispier they get.

Notes

Note 1: Make sure you use chickpea flour made from garbanzo beans, not besan flour. Besan flour is made from split brown chickpeas and will require less liquid and the recipe will be way different. The best way to recognize chickpea flour made from garbanzo beans is to look at the texture, it should be light, fine, and fluffy, not dense.

Note 2: Any oil can be used. The recipe will not work oil-free.

Note 3: Lukewarm water means bath temperature around 98 °F (37 °C).

Note 4: Bagel seasoning contains sesame seeds, onion powder, garlic powder, and salt. If you don’t have this at home swap for 1/2 teaspoon of salt + 1/4 teaspoon of onion powder + 1/4 teaspoon of garlic powder + 1/4 teaspoon of black/white sesame seeds.

Storage: Store the crackers at room temperature in a sealed container for up to 2 weeks. You can double or triple the recipe and freeze the crackers for later in a sealed bag. 

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Nutrition

Serving: 1serving (1/4 of the recipe, 14 chips) | Calories: 142.8kcal | Carbohydrates: 13.9g | Protein: 5.4g | Fat: 7.2g | Saturated Fat: 0.9g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 4.5g | Sodium: 67.7mg | Potassium: 205.4mg | Fiber: 2.6g | Sugar: 2.6g | Vitamin A: 18.8IU | Vitamin C: 0.3mg | Calcium: 11.8mg | Iron: 1.3mg | Magnesium: 40.2mg | Phosphorus: 76.9mg | Zinc: 0.7mg