Chickpea Oregano Breadsticks

Gluten-free and super nutritious breadsticks made with chickpea and rice flour, crunchy and full of flavour!


and it’s Monday again…who is having Monday blues?
I actually feel pretty happy and motivated for a Monday. Might it be because I got to spend a super relaxing and fun weekend with my friends and family, and also got some extra time in the kitchen to work on new recipes!

Today’s healthy dish is an easy recipe which is gluten-free and also vegan to make yummy and nutritious breadstick!

If you remember my chickpea chocolate chip cookies, you should know already that I am a big fun of garbanzo flour. I feel it is such a great alternative to use when baking to boost protein and flavour too. Plus it’s GF, which comes handy for those with intolerance.

You won’t be tasting much of chickpeas in these breadsticks and the oregano and olive oil will help cover much of it. Another handy tip to reduce the chickpea flavour is to toast the flour in a pan! Yes, trust me, it does make a difference.

So, without further due, let me show you what I made this time!

Ingredients (makes 6 sticks):

  • 20 g rice flour
  • 60 g chickpea flour (toasted)
  • 1/2 tsp Himalayan salt
  • 1 tbsp dry oregano
  • 16 ml extra virgin olive oil
  • 1 tsp coconut vinegar
  • water, as needed

In a large bowl combine all the ingredients and while mixing slowly add some water.

Just add enough so the ingredients come together and you get a smooth dough

Divide the dough into 12 equally sized balls, roll them into ropes and cross 2 of them together

Bake in pre-heated oven at 200 C for 10-12 min or until they are golden-brown and crispy. Remove them from the oven and let them cool down on a wire rack.

Store in a ziplock bag for up to 5-7 days.

One stick provides:

71 kcal
3 g fat
8,8 f carbs
2,2 g pro

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.