April 10th, 2019
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A fun, healthy (but really doesn’t taste healthy) snack that requires virtually no prep work!
Crunchy Chickpea Snacks can be eaten straight from the bowl or sprinkled on a salad in place of croutons. You could also add them to your homemade trail mix!
I love the flavor of smoked paprika, which is why I chose it for this recipe. Omit if you aren’t a fan, or try one of these other delicious seasoning ideas:
- Sea salt
- Fresh ground pepper
- Cayenne pepper
- Garlic powder
- Cumin
- Chili powder
Print Recipe
Crunchy Chickpea Snacks
A fun, healthy (but really doesn't taste healthy) snack that requires virtually no prep work! Crunchy Chickpea Snacks can be eaten straight from the bowl or sprinkled on a salad in place of croutons. You could also add them to homemade trail mix! 1 Earthfood per serving ❤️
Ingredients
- 1 15-oz. can chickpeas, rinsed, drained and patted VERY dry For the crunchiest texture possible, you must make sure you remove as much moisture as possible.
- 1 tbsp. avocado oil I like La Tourangelle or Chosen Foods Avocado Oil
- 1/4 tsp. Sea salt
- 1/4 tsp. fresh ground pepper
- 1/4 tsp. smoked paprika
Ingredients
- 1 15-oz. can chickpeas, rinsed, drained and patted VERY dry For the crunchiest texture possible, you must make sure you remove as much moisture as possible.
- 1 tbsp. avocado oil I like La Tourangelle or Chosen Foods Avocado Oil
- 1/4 tsp. Sea salt
- 1/4 tsp. fresh ground pepper
- 1/4 tsp. smoked paprika
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Instructions
Place a rimmed baking sheet in oven and preheat to 450 degrees.
In a bowl, add chickpeas (remember to remove as much moisture as possible) and toss with avocado oil, sea salt, pepper and smoked paprika.
Carefully remove hot baking sheet from oven and spread chickpeas out in a single layer. Place in oven for 25 minutes, shaking the pan halfway through cooking time.
Recipe Notes
Nutrition Facts per serving: Calories: 160; Total Fat: 5 g; Saturated Fat: 1 g; Sodium: 330 mg; Potassium: 180 mg; Total Carbohydrate: 23 g; Dietary fiber: 5 g; Net Carbohydrates: 18 grams; Sugar: 0 g; Protein: 5 g
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If you liked my recipe for Banana Walnut Breakfast Muffins from last week, you’ll adore these muffins too! They sport the same fudge-like texture (thanks to the addition of beans) and are also gluten and dairy-free.
This recipe uses gluten-free quick oats vs. quinoa flakes, canned pumpkin (not pumpkin pie filling) vs. bananas and pecans vs. walnuts. In addition, it uses pumpkin spice, which is essentially a blend of cinnamon, nutmeg, ginger and cloves.
Maple Pecan Pumpkin Muffins pair nicely with a veggie-loaded omelet or as an afternoon treat with a cup of pumpkin spice coffee (just sprinkle a few dashes of pumpkin spice into your coffee grounds before brewing). What a nice change of pace from plain old regular coffee!
Another shout out to Katie (www.chocolatecoveredkatie.com), as this recipe is modified from her Pumpkin Blender Muffins.
Print Recipe
Maple Pecan Pumpkin Muffins (flourless)
A bean-based, flourless, and gluten/dairy-free muffin that pairs nicely with a veggie-loaded omelet or as an afternoon treat with a cup of pumpkin spice coffee (just sprinkle a few dashes of pumpkin spice into your coffee grounds before brewing). 1 Earthfood per serving: ♥
Ingredients
- 1/2 cup pumpkin puree I like the Farmer's Market brand
- 1 15-oz can Cannellini or Great Northern beans, drained, rinsed and patted dry
- 1/4 cup + 2.5 tbsp. pure maple syrup
- 2 tsp. pure vanilla extract
- 1/2 cup gluten-free quick oats, dry
- 1/4 cup almond butter
- 1/4 tsp. Sea salt
- 1 3/4 tsp. ground cinnamon
- 1/2 tsp. pumpkin spice
- 3/4 tsp. baking powder
- 1/8 tsp. baking soda
- 1/2 cup chopped pecans
Ingredients
- 1/2 cup pumpkin puree I like the Farmer's Market brand
- 1 15-oz can Cannellini or Great Northern beans, drained, rinsed and patted dry
- 1/4 cup + 2.5 tbsp. pure maple syrup
- 2 tsp. pure vanilla extract
- 1/2 cup gluten-free quick oats, dry
- 1/4 cup almond butter
- 1/4 tsp. Sea salt
- 1 3/4 tsp. ground cinnamon
- 1/2 tsp. pumpkin spice
- 3/4 tsp. baking powder
- 1/8 tsp. baking soda
- 1/2 cup chopped pecans
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Instructions
Preheat oven to 350 F. Line nine muffin cups or grease with coconut oil.
In a food processor, blend pumpkin through baking soda until smooth. Transfer to mixing bowl and stir in pecans.
Pour batter into prepared muffin cups and smooth the tops with a butter knife. Bake 20 minutes. They will look underdone, but will firm up if you let them sit for 20 minutes or so.
Recipe Notes
Nutrition Facts per serving (1 muffin): Calories: 195; Total Fat: 9 grams; Saturated Fat: 0.8 grams; Sodium: 180 mg; Potassium: 230 mg; Total Carbohydrate: 25 grams; Dietary Fiber: 5 grams; Net Carbohydrates: 20 grams; Sugar: 10 grams (9 grams added sugar from maple syrup); Protein: 6 grams
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I love granola, but unfortunately there aren’t many brands out there that I would actually buy. Most are way too high in sugar! 
