If you're a fan of crispy crunchy savory snacks, and want a yummy alternative to crisps, then this savoury chickpea granola recipe will be your new favourite. It's easy to make, is high in plant protein and fibre, and is perfect for adding your own favourite flavor twist to!
This savoury granola is a go-to savory snack to make when I'm already putting the oven on for a traybake dinner or cake. It's super quick to mix, and can be put in the oven whilst everything else goes in. The ingredients are simple but when combined and roasted are so tasty. Make a batch to have to snack on during the week or to top salads or open sandwiches.
If you're after a sweet granola instead, try my Vegan Chocolate Granola recipe. Or if you're more a fan of salty savoury snacks, why not check out my Crispy Air Fried Oyster Mushrooms or my other favourite snack for dipping and beating the hungry snackies: Crispy Chickpea Flour Crackers.
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🫙Ingredients
Use this as a handy visual guide for the ingredients for this simple Savory Chickpea granola recipe. All the full quantities and instructions are listed on the recipe card at the bottom of the post...(which is also handily printable!)
- Chickpeas: You want canned or pre-cooked chickpeas to make this recipe. If you only have dry chickpeas you will need to soak and cook them first.
- Flaxseeds/Linseeds: Flax seeds are high in Omega 3 6 and 9, as well as being a good source of fibre and protein. (They're also known as linseed in some places)
- Chia Seeds: packed with fibre and a healthy source of calcium, these little seeds are from a member of the mint famil, Salvia Hispanica. They form a gel when added to water which makes them great for binding the granola into clusters. (It also means that this recipe is naturally vegan as it requires no egg whites to create the granola clusters!)
- Pumpkin Seeds: Pumpkin seeds are high in protein and are super tasty too!
- Garlic Powder: for a bit of delicious garlicky flavor.
- Smoked Paprika: Adds a lovely savoury smokey flavor that is perfect for snacking!
- Water: This activated the chia and flaxseeds 'gelling' properties which helps create the crunchy granola clusters.
- Sea Salt: to taste.
See recipe card for quantities and 'Substitutions and Variations' section for other flavour ideas.
👩🍳Instructions
Follow along with these step by step visual instructions for the perfect chickpea granola!
1. In a mixing bowl combine the chia and flaxseeds along with the spices, garlic and water
2. Leave to create a gel for a minute or two. The seeds should start to naturally clump together like in the photo.
3. Mix in the can of drained chickpeas, plus any other add ins like sunflower seeds, pumpkin seeds , nuts or olives.
4. Line a baking tray with parchment paper and pour the chickpea mixture out onto the prepared baking sheet. Bake at 180c/350f for 45-55 mins or until crunchy.
Make sure the chickpeas are super crispy before removing from the oven. Remove and leave to cool before breaking up into clusters. It's ready to eat immediately, however one of my favorite ways to enjoy is sprinkled on avocado toast or made into a sort of salad- granola bowl combination.
Hint: Make sure to leave the chia seeds and flax seeds in the water for a minute or two so that they can form a gel. This is what creates the granola clusters.
🌶️Substitutions & Variations
This savory granola recipe is great for changing up to suit your own tastes.
- Pine Nut - or other nuts such as pistachios, cashews or almonds.
- Oats - Add old-fashioned oats for a more traditional texture.
- Other seeds - sesame seeds, hemp seeds, poppy seeds: Add any or all of your favourite seeds to the mixture.
- Extra Savory: Add a dash of soy sauce or dissovle a tablespoon of marmite or vegemite to the water before mixing it in with the seeds.
- Fancy Add Ins: Sweet granola often has dried fruits, so why not try chopped up olives, sun-dried tomatoes or fancy types of chilli or even coconut flakes.
- This is an oil free granola recipe, however you could add a little touch of olive oil if you wished for an extra crunchy outcome.
🔪Equipment
You'll need a mixing bowl and a large baking sheet for this recipe. I also like to slightly squash the chickpeas up with a potato masher or glass as it helps them cook through and get that lovely roasted chickpeas crispy effect.
🫙Storage
This recipe keeps well for up to 2 weeks in an airtight container. You can be fancy and keep it in a glass jar too if you like! If the chickpeas get a little soft, pop them in the airfryer to crisp up again.
Top tip
Make sure the chickpeas are really golden brown and fully crispy for the best tasting result.
❓FAQ
Some granola is high in sugar, especially store-bought granola varieties. This version is sugar free as it's a savory version of granola!
More Snacks
Here are some other delicious recipes to try:
Pairing
This savoury granola is great sprinkled on salads too:
📖 Recipe
Savoury Chickpea Granola: Easy Recipe with Flavor Variations
Equipment
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 240 g Chickpeas ((equivalent to 1 x 400g/15oz/standard can of chickpeas. Drained. ))
- 50 g (⅓ cups) chia seeds
- 25 g (⅙ cups) Flax seeds (aka linseeds)
- 40 g (¼ cups) pumpkin seeds
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 100 ml (3/7 cups) water
- sea salt to taste
Instructions
- In a large bowl, combine the chia seeds and flaxseeds with the water and seasonings. Mix well and leave a minute or two until the chia and flax create a gel.50 g chia seeds, 25 g Flax seeds, 1 teaspoon smoked paprika, 100 ml water, 1 teaspoon garlic powder
- Drain the chickpeas and mix in. Add in pumpkin seeds or any other add ins you like here.240 g Chickpeas, 40 g pumpkin seeds, sea salt to taste
- Spread out on a parchment lined baking tray and squish down a little with a potato masher or fork . This helps the granola clump together.
- Bake at 180℃/356℉ for 45-55 minutes, or until all the chickpeas are crispy. (time can vary depending on the oven)
- Wait until cool then break into clusters and eat.
Notes
- Pine Nut - or other nuts such as pistachios, cashews or almonds.
- Oats - Add old-fashioned oats for a more traditional texture.
- Other seeds - sesame seeds, hemp seeds, poppy seeds: Add any or all of your favourite seeds to the mixture.
- Extra Savory: Add a dash of soy sauce or dissovle a tablespoon of marmite or vegemite to the water before mixing it in with the seeds.
- Fancy Add Ins: Sweet granola often has dried fruits, so why not try chopped up olives, sun-dried tomatoes or fancy types of chilli or even coconut flakes.
- This is an oil free granola recipe, however you could add a little touch of olive oil if you wished for an extra crunchy outcome.
Aryana says
Are those kalamata olives in your pictures? If so, how do they bake? Do they dry up some?
Louise-Claire Cayzer says
HI Aryana,
Yes those are cut up chunks of kalamata olives. They do dry out when baked which intensifies their flavour and makes them a little chewy, which I quite like- but might not be to everyone's taste.
kc says
How do you recommend storing the granola? And how long does it stay good? Thanks!
Louise-Claire Cayzer says
The granola keeps well for up to 2 weeks in an airtight container. If the chickpeas get a little soft, pop them in the airfryer or oven to crisp up again.
meg says
I made this as written- the only change I made was using the convection feature on my oven to speed it up. It is really tasty. Next time I will add more salt and/or soy sauce
Louise-Claire Cayzer says
I'm so happy you liked the recipe. Soy sauce is a great idea to add for flavor! (I wish my oven had a convection setting! Great tip to use it if you have one)
Jane says
Can this be made in an air fryer?
If so how long to bake?
Louise-Claire Cayzer says
If you have an airfryer with a large enough drawer/cooking space to lay it out in a single layer then absolutely it would work. (alternatively you could do it in batches?) I would start at 20 minutes and test every 5 minutes after that until super crispy. Make sure there aren't any squishy or soft chickpeas as that means there is moisture still in them, which affects the shelf life.