Savoury Chickpea Granola: Easy Recipe with Flavor Variations

4.50 from 2 votes

A super yummy chickpea granola with a savory twist!

Prep Time5

Cook Time55

Total Time1

Course: Snack

Cuisine: Australian

Diet: Gluten Free, Vegan

Servings: portions

Calories: 126kcal

Author: Louise-Claire Cayzer

240 g Chickpeas (equivalent to 1 x 400g/15oz/standard can of chickpeas. Drained. )
50 g chia seeds
25 g Flax seeds aka linseeds
40 g pumpkin seeds
1 teaspoon smoked paprika
1 teaspoon garlic powder
100 ml water
sea salt to taste

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.

Easy add ins or other flavor variations:

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.