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Chickpeas in snacks, flatbread and soup

This week's recipes include chickpea snack cake, barbecued chickpea flatbread, and chickpea vegetable soup
From the Kitchen by Joyce Walter

Pulse growers associations are eager for consumers to use the harvest of their crops in foods prepared in local kitchens.

This week’s recipes offer ideas to make use of chickpeas as the main ingredient.

• • •

Chickpea Snack Cake

1-14 oz. can chickpeas, drained and rinsed
or 1 1/4 cups cooked chickpeas
1 cup brown sugar
1/4 cup butter, melted
1 egg
1 tsp. vanilla
1/2 cup unsweetened, shredded coconut
3/4 cup chopped pecans
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 cups whole wheat flour
1/2 cup rolled oats


1 cup cream cheese
1/4 cup maple syrup

Preheat oven to 350 degrees F. 

In a food processor blend chickpeas until smooth and no round peas remain.

In a large mixing bowl whisk mashed chickpeas with brown sugar, melted butter, egg, vanilla, coconut and pecans.

In a separate bowl combine baking soda, salt, flour and oats. Add to chickpea mixture and stir well.

Press into a greased 9x13 inch pan. Bake for 25 minutes or until a knife inserted in the centre comes out clean. Cool then remove from pan onto a serving tray.

To make the glaze, whip cream cheese with maple syrup until smooth then drizzle over the slice before cutting.

• • •

Barbecued Chickpea Flatbread

1 pkg. pre-make whole wheat pizza dough
1 cup barbecue sauce
1-14 oz. can chickpeas, drained and rinsed
1 red onion, diced
1 cup shredded mozzarella
1/2 cup fresh basil, roughly chopped

Preheat oven to 425 degrees F. Roll out dough to an 8x10 inch rectangle. Place dough on a parchment-lined baking sheet.

Combine chickpeas, onion and barbecue sauce in a bowl. Stir until chickpeas are coated. Spread mixture evenly on dough and top with shredded cheese.

Bake for 15 minutes then top with chopped basil before serving.

• • • 

Chickpea Vegetable Soup

2 tbsps. olive oil
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 large carrot, diced
1/4 tsp. smoked paprika
3/4 tsp. cumin
4 cups vegetable or chicken broth
1-14 oz. can diced tomatoes
1/3 cup red lentils
1/2 tsp. dried thyme
2 bay leaves
1 tsp. salt 
1/4 tsp. pepper
1-14 oz. can chickpeas, drained and rinsed
1 cup frozen peas or corn, cooked

Heat olive oil. Add onions and cook until soft, about five minutes. Add garlic, carrots, spices and cook, stirring frequently, about two minutes.

Add broth, tomatoes and lentils and bring to a boil. Cover, reduce heat and cook for 10 minutes. Add chickpeas, cover and cook for 10 minutes. 

Transfer 2 cups of the mixture to a blender and puree until smooth. Return puree to pot and stir. Add cooked vegetables and simmer about 15 minutes. Ladle into bowls.

Joyce Walter can be reached at

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