Gluten-Free Chickpea Protein Shake

Ingredients

Shop links on this page are for unsweetened plant-based milk, canned chickpeas, rinsed and drained, nut butter or tahini. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 1 cup frozen or fresh fruit of choice (e.g., berries, banana, mango)
• 1 cup unsweetened plant-based milk (almond, coconut, soy, or oat - ensure GF) Shop
• 1/4 cup canned chickpeas, rinsed and drained Shop
• 1 tbsp nut butter (almond, peanut) or tahini Shop
• 0.5 tsp pure vanilla extract Shop
• 1 tbsp honey or maple syrup (optional, adjust to taste) Shop
• 1 cup ice cubes

Instructions

1. 1 Combine the frozen or fresh fruit of your choice, unsweetened plant-based milk, rinsed and drained canned chickpeas, nut butter or tahini, and pure vanilla extract into the pitcher of a high-speed blender. Ensure your plant-based milk is gluten-free if it is flavored or processed.
2. 2 Add the ice cubes to the blender pitcher. If you prefer a sweeter shake, add the honey or maple syrup now. Secure the lid tightly onto the blender.
3. 3 Blend the ingredients on high speed for approximately 60 to 90 seconds, or until the mixture is completely smooth and has a creamy, uniform consistency. Listen for the blender to process all ingredients into a velvety texture.
4. 4 Carefully taste the shake and adjust the sweetness if desired by adding a little more honey or maple syrup, then blend for an additional 10-15 seconds to incorporate. The shake should have a pleasant sweetness without being overpowering.
5. 5 Pour the finished gluten-free chickpea protein shake into two glasses and serve immediately for the best texture and temperature. For a thicker smoothie bowl consistency, reduce the amount of plant-based milk by half and top with gluten-free granola, seeds, and fresh fruit.

Nutrition (per serving)

Tips & Notes

• Rinse the canned chickpeas well and, for the smoothest shake, pinch off the loose skins. Rinsing also removes the salty canning liquid that can taste flat in a sweet drink.
• If you use oat milk, choose one labeled gluten-free; ordinary oat milk is often made from oats processed with other grains. Almond, coconut and soy milks also work here.
• Frozen banana gives a creamy result and helps hide the chickpea flavor. If your fruit is frozen, cut back on the ice so the shake doesn't turn too thin as it melts.

Common questions