Name: Chickpea Spinach Sundried Tomato Biscuits Recipe
Prep time: 10 min
Cook time: PT-493917H33M17S
Total time: PT-493917H33M17S
Cuisine: Mediterranean
Ingredients: 1 can Chickpeas (425g/15-oz can, drained, mashed); 1 cup Dairy-Free Yogurt; 1/3 cup Olive Oil; 1 tablespoon Tomato Paste; 1/2 cup Sundried Tomatoes (not stored in oil, finely chopped); 1 cup Spinach (finely chopped); 6-8 Fresh Basil Leaves; 2 1/4 cups Self-Rising Flour (+ up to 1/4 cup extra for dough); 1/4 teaspoon Salt; 1 teaspoon Oregano; 1 teaspoon Onion Powder; 1/4 teaspoon Cumin; 1/4 teaspoon Garlic Powder

Print Recipe· 3.9 from 6 reviews

If you’re searching for a delicious, savory treat that bursts with vibrant flavors, you will absolutely fall in love with this Chickpea Spinach Sundried Tomato Biscuits Recipe. These biscuits are a delightful fusion of wholesome chickpeas, tender spinach, and tangy sundried tomatoes, all wrapped in a golden, flaky crust. Whether you’re looking for an impressive snack or an easy accompaniment to your meal, this recipe has the perfect balance of savory herbs and a moist texture that will keep you coming back for more.

Ingredients You’ll Need

A wooden tray on a white marbled surface holds several ingredients for cooking. At the top left, a can of organic chickpeas is placed next to a small white bowl filled with clear yellow olive oil. To the right, a gold-colored measuring cup holds thick white coconut yogurt. At the bottom right corner, a large white bowl is filled with fine white self-rising flour with a smooth texture. Nearby, a small white plate has a small amount of deep red tomato paste, and a small light blue bowl holds dark red sundried tomatoes with a slightly wrinkled texture. In the bottom left corner of the tray, a pile of fresh green spinach leaves is placed next to a green fresh basil plant with broad, shiny leaves. Above the spinach, there is a small white plate with mixed brown and green spices. The scene is bright and clean, with natural light highlighting the textures and colors of each ingredient. photo taken with an iphone --ar 4:5 --v 7

These ingredients come together simply yet skillfully to create a harmonious blend of texture and flavor. Each item plays a vital role, from the creamy dairy-free yogurt providing moisture, to the sun-kissed tomatoes offering bursts of tanginess, making these biscuits nothing short of spectacular.

Chickpeas (1 can, drained and mashed): The heart of the biscuit, providing protein and a hearty, slightly nutty base.
Dairy-Free Yogurt (1 cup): Adds creaminess and helps keep the biscuits tender and moist.
Olive Oil (1/3 cup + extra for brushing): Contributes richness and ensures a crisp exterior when baked.
Tomato Paste (1 tablespoon): Intensifies the tomato flavor and deepens the color of the dough.
Sundried Tomatoes (1/2 cup, finely chopped): Offers a concentrated tangy sweetness and chewy texture.
Spinach (1 cup, finely chopped): Brings fresh, leafy green vibrancy and a nutritional boost.
Fresh Basil Leaves (6-8): Infuses fragrant herbal notes that brighten the overall taste.
Self-Rising Flour (2 1/4 cups plus up to 1/4 cup extra): Essential for the light and fluffy rise of each biscuit.
Salt (1/4 teaspoon): Balances flavors and enhances the natural taste of the ingredients.
Oregano (1 teaspoon): Adds a warm, earthy herbaceous layer.
Onion Powder (1 teaspoon): Provides a subtle savory undertone for that irresistible aroma.
Cumin (1/4 teaspoon): Contributes a hint of smoky warmth without overpowering.
Garlic Powder (1/4 teaspoon): Rounds out the flavor with a gentle garlicky kick.

How to Make Chickpea Spinach Sundried Tomato Biscuits Recipe

Step 1: Prepare Your Baking Surface and Oven

First, line a large baking sheet with parchment paper and lightly brush it with olive oil. This prevents sticking and promotes a beautifully crisp bottom crust. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) so it’s perfectly hot and ready when your biscuits are shaped and ready to bake.

Step 2: Mash the Chickpeas

Drain the chickpeas thoroughly, then use a potato masher right in your mixing bowl to break them down into tiny pieces. Some skins may burst and that’s ideal as they help contribute to the texture. Don’t worry if you have a few chickpeas whole — it adds a wonderful rustic bite!

Step 3: Combine Wet Ingredients and Seasonings

Add the dairy-free yogurt, olive oil, tomato paste, finely chopped sundried tomatoes, spinach, and fresh basil leaves to the mashed chickpeas. Sprinkle in all the spices and salt to create a fragrant, savory mixture. Stir everything well so the flavors meld before bringing in the flour.

Step 4: Incorporate the Flour and Form the Dough

Gradually stir in the self-rising flour until a sticky dough forms. Use lightly oiled hands to knead and squeeze the dough together—it should be moist and tender, not dry. If it feels too wet, don’t hesitate to add up to 1/4 cup more flour, but keep in mind moisture is key for flaky results.

Step 5: Shape and Oil the Biscuits

Divide the dough evenly into six portions by hand and place each one on the prepared baking sheet. Brush the tops with olive oil lightly to promote a golden, crisp exterior once baked.

Step 6: Bake to Perfection

Place the tray in your preheated oven and bake for about 30 to 35 minutes. You’re looking for a gorgeous golden-brown color with a cooked-through, tender crumb inside. Allow the biscuits to cool just a few minutes before handling so they hold their shape.

How to Serve Chickpea Spinach Sundried Tomato Biscuits Recipe

In a white bowl, there is a thick mixture with a creamy off-white color. The mixture has small pieces of green leaves and red bits spread throughout. The texture looks soft and slightly chunky, with some parts sticking gently to the edges of the bowl. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

These biscuits are delicious on their own but garnish with fresh basil leaves or a sprinkle of flaky sea salt to give each bite an extra element of aroma and texture. A drizzle of olive oil or a smear of vegan butter can take them over the top!

Side Dishes

Pair your biscuits with a fresh garden salad or a bowl of warm tomato soup for a comforting meal. They also complement roasted vegetables or a smear of hummus beautifully, making them versatile enough for any table.

Creative Ways to Present

Cut the biscuits in half and layer them with slices of avocado, roasted peppers, or vegan cheeses for savory little sandwiches. Alternatively, serve alongside a crudité platter or as finger foods at a gathering — they’re sure to be a hit and spark lots of compliments!

Make Ahead and Storage

Storing Leftovers

Once cooled completely, place any leftover biscuits in an airtight container. Stored in the refrigerator, they remain fresh for up to 3 days and retain their delicate texture wonderfully.

Freezing

You can freeze these biscuits by wrapping them individually in plastic wrap and then placing them in a freezer bag. When stored properly, they keep well for up to 3 months, ready for a quick thaw and reheat whenever you crave them.

Reheating

To reheat, pop the biscuits in a preheated oven at 350 degrees Fahrenheit for 7-10 minutes, or until warmed through and crisp on the outside again. Avoid microwaving if possible, as that can make them soggy.

FAQs

Can I use regular yogurt instead of dairy-free?

Absolutely! Regular yogurt works perfectly well and will also contribute to moist, tender biscuits. The dairy-free option is great for those avoiding dairy, but feel free to use what you have on hand.

Do the biscuits have a strong chickpea flavor?

The chickpeas add a subtle earthiness but are wonderfully balanced with herbs, spices, and sundried tomatoes, so the flavor is nuanced rather than overpowering. They create a hearty base that carries the other ingredients beautifully.

Can I substitute fresh spinach with frozen?

You can, but make sure to thaw and squeeze out as much water as possible before adding it to avoid sogginess in the dough.

What’s the best flour to use if I don’t have self-rising flour?

You can make your own by mixing 2 1/4 cups all-purpose flour with 3 teaspoons baking powder and 1/2 teaspoon salt. This will mimic self-rising flour perfectly for this recipe.

How do I make the biscuits crispier?

Brushing the tops with olive oil before baking helps with crispness. Also, baking them on a parchment-lined baking sheet instead of a non-stick surface allows better heat circulation for a golden crust.

Final Thoughts

These Chickpea Spinach Sundried Tomato Biscuits Recipe are truly a game-changer. They bring together vibrant flavors and wholesome ingredients in a way that feels both comforting and exciting. Once you try making and sharing these biscuits, they’ll quickly become a cherished favorite in your kitchen. Give them a go—you won’t regret it!