Chickpea Magic Mix

Here we have compiled for you a collection of recipes to try with your new chickpea magic mix! You have your choice of savory or sweet recipes, and the possibilities are endless! Use ours which have been tried and taste tested, or get creative and come up with something new. Enjoy, and have fun!


  • Chickpea Magic Mix
  • 1 cup water
  • 3 to 4 bagels (I used vegan pretzel bagels)
  • oil for frying (I prefer avocado oil)
  1. Mix the chickpea magic mix with  water and whisk until smooth.
  2. Heat up the oil in a frying pan. Use enough oil to have about ½ inch or (~1 to 1.5 cm) depth in the frying pan. I used avocado oil, which is stable at high heat and results in a crisp and flavorful crust. You can choose another vegetable oil that you like.
  3. Slice the bagels, dip the slices in the batter and place them in the pan once the oil is hot. Don’t overcrowd the pan though, fry in batches.
  4. Fry the toasts on both sides until you get a golden-brown crust.
  5. Enjoy it drizzled with maple syrup, with jams, with fresh fruits, or go for savory options like your favorite plant cheese. The bread itself is not sweet so it is really delicious and versatile.
  6. You can also keep the leftovers (if any) in the fridge and warm up later, it will still be good.



Chickpea Fried Tofu
  • Chickpea Magic Mix
  • 16 oz (1 lb) extra firm tofu
  • ⅓ cup olive oil
  • 1 tablespoon apple cider vinegar
  • oil for frying (i used avocado oil)
  1. Cut the tofu into cubes and cover with the Chickpea Magic Mix.
  2. Spread the olive oil and apple cider vinegar over the tofu cubes, massage with your hands or mix with a fork until the tofu cubes are all coated.
  3. Cook in a frying fan, turning a few times until it develops a golden-brown crust.
  4. Serve as a protein component alongside noodles, rice, veggies, salads…


Garbanzo Bean Flour Omelette

Omelette Batter
  • Chickpea Magic Mix
  • 1 cup water
  • 2 tablespoon olive oil or ⅓ cup coconut cream (optional)
  • cooking oil (I prefer avocado oil)
  1. Mix the chickpea magic mix with , water, and olive oil or coconut cream thoroughly in a bowl.
  2. Put ¼ tablespoon of the coconut oil in a frying pan over medium high heat.
  3. When the oil is hot, pour ¼th of the omelet batter into the pan and cook each side until it turns golden brown.
  4. Repeat for the rest of the batter.


Vegan Calamari


  • 8-9 small trumpet mushrooms or 4 king trumpet mushrooms
  • ½ cup Chickpea Magic Mix
  • ½ cup corn flour
  • 1 cup beer or mineral water
  • 1 cup panko bread crumbs
  • 1 nori sheet, crumbled (optional for sea food taste)



  • avocado oil (vegetable oil ) for pan fraying
  1. Wash the trumpet mushrooms, trim ends and tops.
  2. If using king trumpet mushroom, peel the skin off with vegetable peeler. You don’t need to do this step if you are using regular trumpet mushrooms.
  3. Slice the mushroom stems crosswise into disks
  4. Use a small round cookie cutter to punch out the core of each slice so that you end up with rings. I actually used the tip of a cream squeezer as the cutting mold.
  1. Put theChickpea Magic Mix and corn flour into a medium mixing bowl. Add the beer (or mineral water) and stir to combine.
  2. In a separate bowl, put  panko bread crumbs.
  1. Dip the mushroom rings first in the liquid batter and then into the breadcrumb , coating them as uniformly as possible.
  2. Put the avocado oil (or other vegetable oil) in a frying pan over medium-high heat. I prefer to use an iron cast pan.
  3. Wait until the oil is very hot but not smoking. Add the mushroom rings in small batches to make sure you don’t crowd out the pan. Fry the rings on each side until they have a golden-brown crust.
Chickpea Magic Mix  Crackers
  • 1 pack Chickpea Magic Mix
  • ¼ cup olive oil
  • ⅓ cup warm water
  • ¼ cup pumpkin seeds (or seeds you like)
  • 1 tablespoon black sesame seeds
  1. Preheat oven to 350F (175C)
  2. Transfer Chickpea Magic Mix in a large bowl.
  3. Add the olive oil and water and knead into a dough with your hand, about 5 minutes. Add the pumpkin seeds and knead more to combine.
  4. Using a pin roller, roll the dough between two pieces of parchment paper until it is about ¼ inch (6mm) thick.
  5. Sprinkle the black sesame seeds and bake for 17-20 minutes.
  6. Once at room temperature, store in an airtight container. It will be good for 4 days