Chickpea Granola Bars

Chickpea Granola Bars

Chickpea Granola Bars

So this is my take on No Meat Athlete’s Chickpea Granola Bars. I personally like a granola bar that is no loaded in fat or sugar, is chewy but not sticky, so I made some adjustments and wanted to pass along my version of granola bars with a little extra protein. (Excuses the fuzzy picture)


2 c Cooked Chickpeas (cooked dried or canned beans work)

1/2 tsp  Ground Nutmeg

1 1/2 tbsp  Ground Cinnamon

1 1/2 c Oatmeal (separated)

2 tbsp  Flax Seed Meal

1 c  Whole Grain Cereal (like puffed brown rice, wheat, of kamut)

2/3 Dried Fruit

1/3 c  Nuts

1/2 c   Natural Nut Butter

1/4 c   Agave

2 tbsp  Maple Syrup (or more agave)

1/2 tsp  Sea Salt

1 Banana (mashed)


  1. Preheat the oven to 350 degrees.
  2. Spread chickpeas out on a cookie sheet and bake for 15 minute. Halfway through the making time give the pan a shake.
  3. While the chickpeas bake slightly, in a medium size bowl mix the ground flax seed, nut butter, agave, maple syrup, and mashed banana.
  4. In a food processor or blender, blend 1/2 c of the oatmeal into flour.
  5. Then add the nutmeg, cinnamon, cereal, oatmeal flour and whole oats, fruit, and nuts to the liquid mixture.
  6. Once the time is up pulse the chickpeas in a blender or food processor until two-thirds of the way pulverized.
  7. Add into bowl and stir to combine while.
  8. Lightly grease a 9×9″ or 11×7″pan and press well.
  9. Bake for 12 minutes and allow to cool completely before cutting. Store bars in the refrigerator.


Yields: 10-16 bars (depending on your pan size and how the bars are cut)

Calories Per Bar: 191  /  Total Fat: 6.9g  /  Protein: 7.7g  /  Carbs: 25.2g  /  Fiber: 4.9g  /  Sugar: 8.8g

Note: This is a rough estimate because ingredients vary in this recipe as well as how many bars you decide to cut.


2 thoughts on “Chickpea Granola Bars

    • I have not made them without using the oven but plan on trying to alter the recipe very soon. Until then, I would suggest cutting the banana in half and include 2-3 more tbsp of agave. That way you do not have as much of the moisture from the banana and the agave’s stickiness will help hold the bars together. Also I’d suggest refrigerating the bars overnight in the pan before trying to remove/cut them.

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