Garlic Chickpea Crackers (Vegan) | #BreadBakers

Spring has draped our hills in the brightest colours. Last week we walked through the orchards. The cobbled road was lined with peach trees in profuse blooms. The flowers had a deeper blush of pink. The plum trees in the peach orchard looked like a pattern of white polka dots.

A Blue-fronted Redstart chirruped and swooped down to settled on the lower branches of a tree still waiting to wear fresh leaves.

A wild tree was bedecked in soothing yellow. It is the rebirth of nature after winter.

 Every previously naked branch has buds sprouting. The meadows, the butterflies, the flowers the fragrances, the warmth are all celebrating life.
We sat on the stone wall bordering the fields. The Sun was sweet and mellow and the stones that we were perched on were warm. Our basket had some crackers and hot tea in the thermos.  Bird songs were mellifluous and so was the wind that passed through the oak trees.

We loved the crackers and tea in such divine company.

The crackers are crisp, mildly sweet, garlicky and very addictive. Recipe adapted from

Garlic  Chickpea Flour Crackers


  • 1 ½ cups all-purpose flour
  • ½ cup chickpea flour (Besan)
  • 1 tablespoon powdered sugar
  • ½ teaspoon salt (adjust according to taste)
  • 1 teaspoon garlic powder
  • ½ teaspoon red chili flakes
  • 1/3 cup coconut oil
  • 6-7 tablespoons water


  1. Preheat oven to 175 degrees C. Line a baking tray with the parchment sheet.
  2. In a large bowl combine first six ingredients. Mix well.
  3. Add coconut oil. Mix well so that the mixture looks like coarse crumbs.
  4. Knead the mixture by adding a little water at a time.
  5. Knead till the dough just comes together as a ball and is not sticky. Cover with a kitchen cloth and let rest for 15 minutes to relax the gluten.
  6. Divide dough into two equal pieces. Roll the first piece on your kitchen counter into 12-inch x 12 inch square of about 1/8 inch thickness.
  7. Place it gently on the lined baking sheet. With the help of a sharp knife or a pizza cutter cut into 1 ½ inch squares.
  8. Bake for 10 -12 minutes. Rotate the baking tray if required. Bake till the crackers are evenly browned.
  9. Cool and store in an airtight jar.
  10. My Notes:  Adjust salt according to taste. These are mildly sweet crackers and we do not want salt on the higher side. You may first cut the rolled dough and then transfer the crackers with a spatula to your baking sheet or place the rolled dough onto the sheet and then cut crackers, whichever method is convenient for you.

Linking to Bread Bakers

 #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
Our host this month is Sue Lau who blogs at Palatable Pastime. She chose to bake crackers this month. Do check out some great cracker recipes below.         

·         Coconut Cheese Crackers from Gayathri's Cook Spot
·         Crispy Homemade Cheddar Crackers from Palatable Pastime
·         Dried Fruit Crackers from Cook's Hideout
·         Easy Homemade Oyster Crackers from Food Lust People Love
·         Freshly Baked Methi Crackers from The Mad Scientist's Kitchen
·         Garlicky Chickpea Flour Crackers from Ambrosia
·         Parmesan Herb Crackers from Spill the Spices
·         Sourdough Crackers with Chilli and Garlic from Sonlicious
·         Sourdough Crackers with Gruy√®re and Thyme from Karen's Kitchen Stories
·         Spicy Popcorn Crisps from What Smells So Good?
·         Spicy Potato Crackers from Mayuri's Jikoni
·         Sweet & Savory Crackers from All That's Left Are The Crumbs
·         Vegan Herbed Crackers from Sizzling Tastebuds
·         Vegan Whole Wheat Crackers from Sneha's Recipe

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  1. I had wondered what happened to you Namita. I have been following your blog in my RSS Feed Reader but haven't been seeing any of your posts. I was just trawling "One Green Planet" while Steve was cutting logs outside for our rapidly approaching winter and saw one of your recipes featured and went to check your blog from your profile page and I have been missing out! It seems my RSS Feed Reader has been ignoring your posts so I deleted the old link and relinked and there are 25 posts for me to read. SO glad to see that you are still blogging your amazing recipes and about your beautiful home <3

    1. Hello Fran, missed you so much. Glad that we are connected. Coming to your blog as I have so much to share with you.

  2. I haven't been blogging much lately as I have been back at college and getting stuck into designing but I have a bit more time now especially now that the weather is taking a turn for the worst, and I will be back to blogging in earnest come our colder season. So glad to connect again! I noticed that more blogs have been disappearing in my RSS Feed Reader and have no idea where they went. I might have to start looking for a new one...