These Chickpeas Canapès are delicious on their own, the fact that they’re made of blended chickpeas and not flour does add a lot to the flavour. And making them a high protein snack.
That said, they are great as hors doeuvres, holding really well any kind of topping (I’ve tried even vinaigrette, which has a lot of liquid).
Lastly, they are very easy to make, with only staple ingredients and quite a healthy snack too.
- Chickpeas: cooked already, from a can or at home. (if you are cooking yours and don’t already do it here is a link to soaking from WholeLifestyleNutrition)
- Onion powder: dehydrated is good too.
- Garlic powder: same as the onion powder.
- Paprika: sweet, not smoked, not to overpower when adding toppings or dips.
- Rice flour: I personally avoid regular white flour but I’m sure it works the same.
- Corn starch: you can swap for potato starch or tapioca starch. The later I actually like even better but I didn’t have this time.
- Olive oil: another seed oil would work texture wise but I stick with olive oil as we can taste it at the end.
How to Make Chickpeas Canapès
Add the already cooked chickpeas to the food processor with all other ingredients. Beat until it becomes a dough.
Preheat the oven to 350 F.
With your hands, open the dough or use a roller to help. Cut the dough and transfer to a baking sheet.
Bake the canapés for 30 minutes. After this time turn the hors d’oeuvres and bake for another 10 minutes or until golden brown.
Remove from oven and let them cool before serving.
Enjoying your Canapès
Worth it on their own, as said before.
But you can upgrade this vegan snack to be the hit finger food appetizer in your next brunch party.
- as they are: sprinkle some salt and black pepper or cayenne pepper, place inside a plastic bag and give it a gentle mix.
- with dips: all hummus are great, but to change a bit from the chickpea taste I suggest celery leaves dip, olive dip, lemony sauces and parsley flavour.
- as hors doeuvre canapès: caramelized onions, roasted cabbage, vegan cheese scrapes, caponata, dried tomatoes and olives. Will all make for pretty bite size appetizers.
By now you should be convinced you need this recipe in your life!
Chickpeas CanapèsCourse: Sides and Basics, SnackDifficulty: Easy
Cooked chickpeas, 2 cans (14 oz), drained of the water
Rice flour, 2 tablespoons
Corn, potato or tapioca starch, 2 tablespoons
Olive oil, 2 tablespoons
Sweet paprika, 1 teaspooon
Onion powder, 1 teaspooon
Garlic powder, 1 teaspooon
Salt, just a pinch
- Preheat the oven to 350 F. Drain the water and add the already cooked chickpeas to the food processor.
- Add the onion and garlic powder, sweet paprika, rice flour, potato starch, olive oil and salt. Beat until it becomes a dough.
Remove this dough from the processor and with your hands, open the dough. You can use a roller to help.
- Cut the dough and transfer to a baking sheet.
Bake the canapés for 30 minutes.
- After this time, remove the baking sheet from the oven, turn the hors d’oeuvres and bake for another 10 minutes or until the toast is browned.
- Remove from oven and let cool before serving.
- Please see The Ingredients section of the post for further information on swaps.