Almond and chickpea protein balls
Discover a delicious and nutritious snack with our Almond-Chickpea Protein Balls! These energy-boosting bites are made with wholesome ingredients like almonds, chickpeas, peanut butter, honey, and a hint of vanilla. Perfect for a post-workout snack or a healthy treat on-the-go.
- 04 Nov 2025
- Cook time 0 min
- Prep time 25 min
- 6 Servings
- 5 Ingredients
These Almond and Chickpea Protein Balls are a nutritious and delicious way to fuel your day. Packed with protein from almonds, chickpeas, and peanut butter, they make for a perfect post-workout snack or a healthy treat to keep you energized.
Ingredients:
Instructions:
- Drain and rinse the chickpeas thoroughly if using canned chickpeas. Pat them dry with a kitchen towel.
2. Toast the Almonds (Optional):
- If you prefer a richer flavor, you can toast the almonds. Preheat the oven to 350°F (175°C). Spread the almonds on a baking sheet and toast them in the oven for about 8-10 minutes, stirring occasionally, until they are golden brown and fragrant. Let them cool completely.
- Place the almonds in a food processor and pulse until they are coarsely chopped. Be careful not to over-process them into a powder.
- Add the chickpeas to the food processor and pulse until they are broken down and start to form a paste.
- Add the peanut butter, honey, and vanilla extract to the food processor. Process the mixture until all the ingredients are well combined and form a smooth, sticky dough. You may need to stop and scrape down the sides of the bowl a couple of times to ensure everything is evenly mixed.
- Using your hands, scoop out about a tablespoon of the mixture and roll it into a ball. Place the balls on a plate or baking sheet lined with parchment paper. Repeat with the remaining mixture.
- Once all the balls are formed, place them in the refrigerator for about 30 minutes to firm up.
- Transfer the chilled protein balls to an airtight container. Store them in the refrigerator for up to a week or in the freezer for up to a month.
Tips:
- Pre-soak the chickpeas overnight for a smoother texture.
- Use a food processor for a well-mixed and evenly textured mixture.
- Add a tablespoon of chia or flax seeds for extra nutritional benefits.
- Refrigerate the mixture for at least 30 minutes before forming the balls to make them easier to shape.
- Store the power balls in an airtight container in the fridge for up to a week, or freeze them for longer storage.
Making Almond-Chickpea Protein Balls is simple and quick, providing a tasty and wholesome option for a protein-rich snack. Follow the tips to enhance the recipe and enjoy these nutritious, energy-boosting treats anytime!
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 170kcal | 8% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 3.86g | 10% |
| Sugar 13g | 13% |
| Fat | |
| Fat 8g | 9% |
| Saturated 0.92g | 3% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 0.60ug | 0% |
| Choline 22mg | 4% |
| Vitamin B1 0.04mg | 3% |
| Vitamin B2 0.11mg | 9% |
| Vitamin B3 1.04mg | 6% |
| Vitamin B6 0.32mg | 19% |
| Vitamin B9 22ug | 6% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.12mg | 0% |
| Vitamin E 2.53mg | 17% |
| Vitamin K 1.34ug | 1% |
| Minerals | |
| Calcium, Ca 44mg | 3% |
| Copper, Cu 0.20mg | 22% |
| Iron, Fe 1.16mg | 11% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 180mg | 5% |
| Selenium, Se 1.82ug | 3% |
| Sodium, Na 100mg | 7% |
| Zinc, Zn 0.81mg | 7% |
| Water | |
| Water 50g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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