Crispy Roasted Chickpea Power Bites

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Chickpea Power Bites

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Power Bites

Enjoy these crispy, protein-packed bites that deliver a satisfying crunch and a blend of savory spices. A balanced mix of roasted chickpeas, oats, egg whites, a touch of almond butter, and a scoop of pea protein, these energy bites are perfect for a quick morning boost, a midday snack, or a hearty light meal. Their light crunch with a smooth, nutty finish will keep you fueled and satisfied.

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NUTRITION

565kcal
Protein
49.6g
Fat
15.8g
Carbs
61.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Canned Chickpeas (drained) (~123g)

0.33 cup Rolled Oats (~30g)

0.5 cup Egg Whites (~120g)

1 scoop Vanilla Pea Protein Powder (~30g)

1 tablespoon Almond Butter (~16g)

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Rinse the drained chickpeas and pat them dry with a paper towel. For extra crispiness, you can gently press them to remove additional moisture.

  • 3

    In a food processor, blend the chickpeas, rolled oats, egg whites, almond butter, and pea protein powder until you achieve a slightly chunky, well-combined mixture. Avoid over-processing; you want some texture in your bites.

  • 4

    Transfer the mixture to a bowl and add smoked paprika, garlic powder, salt, and pepper. Mix until thoroughly combined.

  • 5

    Using your hands, form the mixture into small, bite-sized balls (about the size of a walnut) and place them on a parchment-lined baking sheet.

  • 6

    Lightly press each ball to flatten slightly for even roasting.

  • 7

    Bake in the preheated oven for 15-20 minutes, turning once midway to ensure even crispiness. The bites should be golden and firm.

  • 8

    Remove from the oven and let them cool slightly before enjoying as a standalone snack or as part of a meal.

Crispy Roasted Chickpea Power Bites

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Chickpea Power Bites

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Power Bites

Enjoy these crispy, protein-packed bites that deliver a satisfying crunch and a blend of savory spices. A balanced mix of roasted chickpeas, oats, egg whites, a touch of almond butter, and a scoop of pea protein, these energy bites are perfect for a quick morning boost, a midday snack, or a hearty light meal. Their light crunch with a smooth, nutty finish will keep you fueled and satisfied.

NUTRITION

565kcal
Protein
49.6g
Fat
15.8g
Carbs
61.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Canned Chickpeas (drained) (~123g)

0.33 cup Rolled Oats (~30g)

0.5 cup Egg Whites (~120g)

1 scoop Vanilla Pea Protein Powder (~30g)

1 tablespoon Almond Butter (~16g)

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Rinse the drained chickpeas and pat them dry with a paper towel. For extra crispiness, you can gently press them to remove additional moisture.

  • 3

    In a food processor, blend the chickpeas, rolled oats, egg whites, almond butter, and pea protein powder until you achieve a slightly chunky, well-combined mixture. Avoid over-processing; you want some texture in your bites.

  • 4

    Transfer the mixture to a bowl and add smoked paprika, garlic powder, salt, and pepper. Mix until thoroughly combined.

  • 5

    Using your hands, form the mixture into small, bite-sized balls (about the size of a walnut) and place them on a parchment-lined baking sheet.

  • 6

    Lightly press each ball to flatten slightly for even roasting.

  • 7

    Bake in the preheated oven for 15-20 minutes, turning once midway to ensure even crispiness. The bites should be golden and firm.

  • 8

    Remove from the oven and let them cool slightly before enjoying as a standalone snack or as part of a meal.