Crispy Quinoa & Chickpea Power Bites with Tahini Hemp Drizzle

by Erica Twingler-16 July 2026Easy

Crispy Quinoa & Chickpea Power Bites with Tahini Hemp Drizzle

Servings4

High-protein, vegan, gluten-free snack bites made with crispy quinoa, roasted chickpeas, and seeds, finished with a creamy tahini-hemp drizzle for omega-3s and iron.

Method

0
Rinse the quinoa under cold water, then add it to a small saucepan with the water.
1
Bring to a boil, reduce heat to low, cover, and simmer for 12 to 15 minutes until the quinoa is tender and the water is absorbed.
2
Remove from heat, uncover, and fluff the quinoa with a fork. Spread it out on a plate or tray to cool completely.
3
Preheat the oven to 180 C. Line a baking tray with baking paper.
4
Pat the cooked chickpeas dry with a clean towel to remove excess moisture.
5
In a bowl, combine the cooled quinoa, chickpeas, pumpkin seeds, sunflower seeds, chia seeds, ground flaxseed, and a pinch of salt.
6
Drizzle the olive oil over the mixture and toss well to coat evenly.
7
Spread the mixture in an even layer on the lined baking tray.
8
Bake for 18 to 22 minutes, stirring once halfway, until the quinoa and seeds are lightly golden and crisp. Allow to cool fully on the tray.
9
Finely chop the dried apricots and raisins.
10
In a medium bowl, whisk together the tahini, maple syrup, vanilla extract, and 1 to 2 tbsp of water, adding just enough water to make a thick but pourable drizzle.
11
Add the cooled crispy quinoa mixture to a large bowl. Stir in the chopped dried apricots, raisins, hemp seeds, and ground cinnamon.
12
Drizzle about half of the tahini mixture over the bowl and stir to lightly bind the mixture. It should clump slightly but remain mostly loose and crunchy.
13
Divide into 4 portions. Just before serving, drizzle each portion with some of the remaining tahini mixture.
14
Serve immediately or store the dry crispy mixture in an airtight container at room temperature for up to 3 days. Keep the tahini drizzle in the refrigerator and add it when ready to eat.