Chickpeas have slowly become a staple item in our house. Coming from the girl who ten years ago turned her nose up at the sight of hummus, this is somewhat of a nutritional feat. From salads to soups to baked dishes, garbanzo beans (their grown up, sophisticated name) are a perfect choice for anyone looking for vegan or vegetarian options, but worried about missing out on necessary protein; these bad boys have a whopping 15g of protein per cup when cooked!
One day while I was at my parents’ house in August, my brother and his girlfriend, Erica, came out for dinner. With her she brought some delicious squares she’d made, and I immediately identified the main ingredient! I’ve always used chickpeas in savoury dishes, but never thought to incorporate them into sweets or baked good. Genius.
I bought some chickpeas this week for one of Thomas’s dishes, but had some left over. So with a few hours to spare on Friday afternoon and sweet tooth that couldn’t be settled, I knew what had to be done!
These Peanut Butter Chickpea Bites are a quick and easy alternative to your regular baked treats, as the beans provide plenty of consistency. They are a great alternative for those with an intolerance to wheat/flour, and although they might be a bit more crumbly, you could definitely omit the the egg to make these vegan. Peanut allergy? Just swap it out for your favourite nut butter! I felt compelled to add some dark chocolate chips, but these are also optional.
Peanut Butter Chickpea Bites
- Chickpeas, rinsed/drained– 1 can
- 100% Canadian maple syrup- 1/3 cup
- Nut butter of choice, 100% peanut/natural, preferably chunky– ½ cup
- Vanilla Extract- 2 tsp
- Baking Soda- ¼ tsp
- Baking Powder- ¼ tsp
- Salt- ¼ tsp
- XL Egg- 1
- Dark Chocolate Chips- ½ cup
Other requirements: Mini cupcake pan, Food processor
1. Preheat oven to 180°C/350°F. Grease mini cupcake pan (enough for 16). A small pan could work as well for squares, ensuring it’s no larger than 8×8”.
2. Add chickpeas, peanut butter, maple syrup, vanilla, salt, baking soda, and baking powder into a food processor and blend until smooth. Pour mixture into a medium sized bowl.
3. Fork beat egg and fold into chickpea batter.
4. Fold in chocolate chips. Leave a few behind to place on top of the bites.
5. Spoon the mixture into the cupcake tins. Use remaining chocolate chips to top off the bites.
6. Bake for 20-25 minutes. Bites should pop out easily with a toothpick.
Umm, you guys. These are so good! Plus, it is nice to know your dessert has some decent nutritional value. Adam ate 3 in a row before asking me to hide the tray from him. Chickpeas will definitely be making their way into my consistent baking rotation. Thanks for the foodspiration, Erica!
What are your favourite ways to incorporate protein into a meat-free diet?
Have you ever baked with chickpeas?