Description
Deliciously crispy and healthy zucchini chickpea breadsticks, perfect for snacking or as a side!
Ingredients
Scale
- 1 1/2 cup chickpea flour
- 1 cup tapioca flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 tablespoon olive oil
- 1 cup water
- 1 cup shredded zucchini
- 2 tablespoons olive oil
- 2 large garlic cloves, crushed
- salt to taste
- 1 tablespoon dried oregano
- 1 teaspoon chilli flakes (optional)
- 1/4 cup parmesan (vegan parm recipe in notes)
Instructions
- Pre-heat oven to 375°F/190°C.
- In a large mixing bowl, whisk the chickpea flour, tapioca flour, baking powder and salt together until combined.
- Mix the water and olive oil into the dry ingredients.
- Squeeze the excess moisture out of the zucchini by wrapping it up in a clean tea towel or piece of cheese cloth and wringing it out. Get rid of as much excess moisture as you can.
- Stir the zucchini into the dough. Mix until the dough forms.
- Place the dough onto a floured piece of parchment paper. Roll the dough to form a rectangle about 12 inches wide and 28 inches long.
- In a small bowl, mix together the garlic and olive oil. Once combined, brush this mixture evenly across the top of the dough.
- Sprinkle the salt, oregano, chilli flakes and parmesan on top if using.
- Place in the oven and bake for 18-20 minutes until the top is golden.
- Remove from the oven and slice into sticks. Slice through the middle lengthwise and then cut into 2 inch wide sticks horizontally – you should end up with about 14 breadsticks.
- Enjoy!
Notes
- For a vegan option, replace parmesan with vegan parmesan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: bake
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 breadstick
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg