Snacks

Savory Chickpea and Pumpkin Biscuit Bites with Mild Italian Herbs

By TinyTummyTreats Editorial TeamPublished Apr 13, 2026 | Updated Oct 22, 2026

Italian-Inspired Under review easy-to-makevegetable-basedbudget-friendlylunchbox-friendly

Whole-wheat biscuit rounds made with mashed chickpeas, pumpkin puree, flaxseed and Italian herbs.

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Prep Under review

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Servings 12

Difficulty easy

Cuisine Italian-Inspired

Ingredients

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Servings - 12 +

• 1 cup canned chickpeas (garbanzo beans), drained and rinsed
• 1/2 cup canned pumpkin puree (100% pumpkin)
• 1 cup whole wheat flour
• 2 tablespoons olive oil
• 1 teaspoon baking powder
• 1 teaspoon dried Italian herb blend
• 3-4 tablespoons unsweetened oat milk (or other dairy-free milk alternative)
• 1 tablespoon ground flaxseed

Instructions

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1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a non-stick silicone mat.
2. 2 In a food processor or blender, combine drained chickpeas and pumpkin puree. Blend until mostly smooth but still slightly textured to retain bite.
3. 3 Whisk the whole-wheat flour, baking powder, dried Italian herbs and the listed tablespoon of ground flaxseed together.
4. 4 Add the chickpea-pumpkin puree mixture to dry ingredients, then stir in olive oil until combined.
5. 5 Gradually add oat milk one tablespoon at a time, mixing until a soft, slightly sticky dough forms that holds shape but is not overly wet.
6. 6 With lightly floured hands, shape dough into small 1.5-inch biscuit rounds. Place evenly spaced on baking sheet.
7. 7 Bake 18-20 minutes until biscuits are cooked through, lightly golden on edges, and remain soft inside.
8. 8 Cool biscuits on wire rack before serving. Store leftovers airtight in refrigerator up to 3 days or freeze for longer storage.

Timing

Allow for preparation, preheating, 18-20 minutes baking and cooling. Yield depends on the size of the shaped rounds.

Recipe notes

This recipe does not establish suitability for a specific age, allergy or eating ability. Ingredient substitutions have not been validated.

Storage

Refrigerate leftovers promptly in covered containers for up to 3 days.

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