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Quinoa Chickpea Crackers

This quinoa chickpea cracker recipe, from The Gluten-Free Quintessential Quinoa Cookbook, is a family favorite. 
Course Snack
Cuisine Quinoa
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12
Calories 84kcal


  • 1 cup chickpeas drained and rinsed
  • ½ cup cooked quinoa
  • 1 teaspoon sea salt
  • ½ teaspoon fresh ground pepper
  • 1 ½ cups all purpose gluten free flour blend
  • ½ teaspoon xanthan gum
  • 5 tablespoons cold vegetable shortening Like spectrum organics
  • 2 tablespoons nutritional yeast
  • 2 tablespoons unsweetend almond milk or milk of choice
  • 1 ½ tablespoons sesame seeds
  • 1 ½ tablespoons coarse sea salt


  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  • In a blender or food processor, pulse chickpeas and quinoa until smooth. Add in salt, pepper, gluten free flour blend, xanthan gum, vegetable shortening and nutritional yeast. With machine running add in three tablespoons of water until a dough forms.
  • Roll dough out to ⅛ inch thickness. Brush with almond milk and cut into rectangles. Place on prepared baking sheet and sprinkle with sesame seeds and sea salt.
  • Bake for 30 to 35 minutes. Allow to cool on baking sheets then store in an airtight container.


Servings 12, Calories 160, Fat 6.3g, Carbohydrates 21.8g, Protein 3.6g, Cholesterol 0mg, Sodium 916mg, Fiber 7g, Sugars 1g


Calories: 84kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 202mg | Potassium: 78mg | Fiber: 1g | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 0.6mg