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5 Chickpea Desserts To Try Right Now

Oh chickpea, you think you’re all that? With your vitamin B6, folate, fiber phosphorus, calcium and protein? With your soft, cushiony texture? With your versatile applications in both savory and sweet dishes? Please.

Well, chickpea, since everyone seems to love you so much, I guess it’s in the Her Campus’s best interest to present some sweet chickpea desserts. Below is a list of recipes we’ve scoured across the web and tweaked a bit. These specific recipes involve ingredients that you’re likely to have in your pantry (hence the title).

Chickpea Cookie Butter


  • 1 can (15 oz) chickpeas, drained

  • ½ cup nut butter (almond, cashew, peanut, etc.)

  • 5 tablespoons honey or agave nectar

  • ¾ cup of your favorite cookies


  1. Pulse everything in a food processor (or blender, let’s be real) until smooth like Morgan Freeman’s voice.

*Alternatively, pulse everything except your cookies, Add crushed up cookies into the mix afterwards. This will give you a chunkier, crunchier texture.

  1. Store in refrigerator and avoid getting water into it.

Flourless Chocolate Chip Chickpea Blondies


  • 1 can chickpeas, rinsed and drained

  • ½ cup nut butter

  • 1/3 cup honey, agave nectar or maple syrup

  • 2 teaspoons vanilla extract

  • ½ teaspoons salt

  • ¼ teaspoons baking powder

  • ¼ teaspoons baking soda

  • 1/3 cup chocolate chips (you can omit these if chocolate isn’t up your alley)


  1. Preheat oven to 350 °F and grease up an 8×8 inch pan.

  2. Pulse together all ingredients (except chocolate chips) until smooth. Fold in chocolate chips.

  3. Spread batter evenly in your pan and sprinkle a few chocolate chips on top.

  4. Bake for 20-25 minutes or until edges are slightly brown, and it passes the toothpick test.

*Your blondies may look underdone, but I assure you they’re not!

Cinnamon Toast (Chickpea) Crunch


  • 1 can chickpeas, drained, rinsed and dried

  • 1 tablespoon oil (any oil is fine)

  • 2 tablespoons white sugar

  • 1 tablespoon cinnamon


  1. Preheat oven to 425 °F and grease a baking sheet.

  2. Mix sugar and cinnamon in a small bowl.

  3. In a separate bowl, toss chickpeas with oil.

  4. Toss oily chickpeas with sugar until all are coated.

  5. Bake 15-20 minutes, shaking the baking sheet halfway through so they don’t feel the bern.

Chickpea Balls


  • 1 cup rolled oats

  • ½ cup + 1 tablespoon chickpeas

  • ½ cup nut butter

  • ¼ cup maple syrup

  • ¼ teaspoon salt


  1. Pulse oats and chickpeas until finely granulated.  Blend in the nut butter, maple syrup and salt until the mixture is smooth.

  2. Form small (or big) balls with your hands.

  3. Dip balls in melted chocolate or roll balls in cocoa powder, cinnamon sugar, crushed nuts, crushed cookies or whatever feels right!

* Pro-tip: Refrigerate the balls for an hour. Flatten into a cookie and use for ice cream sandwiches.

Whipped Cream (aka aquafaba)


  • 1 can chickpeas

  • 1/3 cup sugar

  • 1 teaspoon any flavored extract


  1. Drain your can of chickpeas and save the brine.

  2. In a clean bowl, beat the brine (and only that) on medium high speed until it forms soft peaks.

  3. Beat in sugar until it’s glossy and forms stiffer peaks.
Anuja Argade is a fourth year Event Planning student studying at Cal Poly, San Luis Obispo. Her guilty pleasures include late night cereal, good olive oil and spiritual TED Talks (preferably in that order). At dinner parties you will find Anuja admiring the wall instead of socializing like a decent human being. When she's not at dinner parties, Anuja loves crafting things with her hands and hopes to one day build a barn for her potential pet goat. For business or pleasure, contact Anuja at anuja.argade@aol.com.  
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