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Chickpea granola recipe

Chickpea granola recipe

1 rating

Created by The Tesco Real Food team

Up your protein at breakfast with this chickpea granola recipe. Packed with flax, chia and pumpkin seeds and warming spices like cardamom and cinnamon, it's simple, delicious and high in plant-based protein. Make ahead and keep for up to a week. See method

Ingredients

  • 3 tbsp flax seeds
  • 3 tbsp chia seeds
  • 2 cardamom pods
  • 2 tbsp pumpkin seeds
  • 400g can chickpeas, drained and rinsed
  • ½ tsp ground cinnamon
  • 2 tbsp clear honey
High in fibre and source of protein

Each serving contains

  • Energy

    370kj
    89kcal     4%

  • Fat

    3g 5%

  • Saturates

    0g 2%

  • Sugars

    4g 5%

  • Salt

    0g 0%

of the reference intake
Carbohydrate 8.9g Protein 3.8g Fibre 3.8g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Put the flax and chia seeds in a mixing bowl and pour over 75ml cold water. Set aside for 10 mins until the water has been absorbed by the seeds and they are sticky and gel-like.
  2. Split the cardamom pods open and use a pestle and mortar to roughly grind the seeds. Add to the mixing bowl with the pumpkin seeds, chickpeas, cinnamon and honey and mix well to combine.
  3. Spoon the mixture out onto a baking sheet lined with baking paper and use a potato masher to lightly crush the chickpeas. Spread out into a thin, even layer and bake for 40-45 mins until crisp and golden. Keep an eye on the edges after 30 mins and cover any edges that are getting too dark with baking paper. Leave to cool, then break into small chunks.

Tip: Eat on its own as a snack or enjoy with yogurt and berries. The ‘granola’ will keep for a week in an airtight container.

See more High-protein meals

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