Gluten-free chickpea crackers

I just can’t get over these 2ArmadillosCo chickpeas…they keep making new flavors and have the most satisfying crunch! If you can’t find some in one of your local DC area grocery stores, they do sell online too.

In addition to being a great snack, you can also cook with them! I blogged two other recipes using 2ArmadillosCo chickpeas previously:

Gluten-free breaded chicken tenders:

Chickpea stuffing:

Recently I’ve been inspired to make crackers – after doing a gluten-free dinner party for a customer a few weeks ago, I realized that 1) there aren’t that many good GF crackers on the market and 2) crackers are EASY to make. And so the WFW chickpea cracker was born.

These are crunchy, nutty, and hearty – perfect for dipping, topping, and munching on the go. Crackers from scratch in less than 45 minutes – that’s less time than it takes to go to the store – and this recipe makes about as much as you’d get in a box of Wheat Thins. Pair with a creamy tomato & herb ricotta spread, recipe below!

Gluten-free Chickpea Crackers

Ingredients

2 c 2ArmadillosCo roasted chickpeas (I used the Tomato Basil flavor)
1/2 c sunflower seeds (mine were salted)
1/2 c rolled oats
1/4 c cornstarch
3/4 c parmesan cheese
3/4 c water
Dash salt

Directions
In a blender, grind the first 3 ingredients until the size of crumbs. Add cornstarch and cheese; pulse to combine. Drizzle in water while blender runs a little at a time. Dough should be sticky. Spread onto a non-stick cookie sheet and roll thin with a rolling pin or glass. (I put a piece of waxed paper on top so nothing stuck to the pin!) Use a pizza cutter to score into squares, sprinkle salt on top. Tested trick: sprinkle water around the outside of the dough so crackers bake evenly! Bake at 400F for 20-25 minutes, until golden brown and crackery. Break into squares.