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Chickpea Quiche Recipe

Chickpeas, also known as Garbanzo Beans are one of the oldest grown crops in the world. They’re a popular legume and a staple in many homes. They provide a combination of plant protein, fiber, starch and minerals like zinc, phosphorus, iron, copper, B vitamins and more. As a vegan, it’s one of my protein sources, with 19 g of protein per 100 grams.

Chickpeas are a complex carbohydrate, so your body will digest them slowly which allows for better sugar control. They also make you feel full and satisfied so you won’t be inclined to overeat or snack on unhealthy food choices. The high fiber in chickpeas adds more roughage so it will decrease IBS symptoms and constipation issues.

Chickpea Quiche

Chickpeas have been shown to help reduce hypertension, balance high cholesterol levels, and protect against heart disease in several ways. They are alkalizing so they can help balance pH levels.

With all these benefits, more and more chickpea recipes are popping up all over and family’s are enjoying them. I found an easy to make Chickpea Quiche recipe in the new Medical Medium book Liver Rescue and I thought I’d share it with you.

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4 from 1 vote

Chickpea Quiche Recipe

Sunday brunch was never tastier and healthier when making this quick and easy vegan quiche.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Breakfast, Main Course
Cuisine: American
Keyword: vegan
Servings: 6 people


  • 4 cups small broccoli florets
  • 4 cups cherry or grape tomatoes halved
  • 4 cups red onion diced
  • 8 cloves garlic skins on
  • 2 cups water
  • 3 cups chickpea flour
  • 4 Tblsp fresh lemon juice
  • 2 tsp poultry seasoning
  • 2 tsp sea salt


  • Preheat oven to 400° F.
  • Spread broccoli florets, tomatoes, red onion, and garlic cloves on two baking sheets lined with parchment paper and roast for 15 - 20 minutes until tender.
  • Peel the roasted garlic cloves and place them into the blender along with the water, chickpea flour, lemon juice, poultry seasoning, and sea salt and blend until a smooth batter forms.
  • Pour the batter into a large mixing bowl and stir in all of the roasted vegetables.
  • Pour the mixture into a quiche dish or pan lined with parchment paper. Alternatively, you can divide the quiche batter into a standard 12-cup muffin pan lined with parchment baking cups and make individual quiches.
  • Bake for 30 - 35 minutes, opening the oven halfway through to release steam. The quiche is done when the top is browned and a toothpick inserted in the center comes out clean.
  • Remove the quiche from the oven and allow to cool before serving.
  • Tips: This quiche freezes well, so make two and you'll have one on hand for an easy grab-and-go meal anytime. Remove parchment lining prior to freezing.

There is a little prep work in creating this recipe, but only about 15 minutes. You probably have all the ingredients in your home, but they are easy to find in your local grocers.

The recipe is easy to make and stores well in the refrigerator. Great for breakfast, brunch, or lunch options. Top it off with your favorite homemade sauce, like Ratatouille Tomato sauce also found in Liver Rescue. Available on and

Medical Medium Liver Rescue

If you have company coming, especially over the holidays season, make several and freeze them. Just remember to remove the parchment paper before freezing. You’ll have a ready-made meal in a moments notice. Just allow to thaw, pop it on the oven to warm up and serve.

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