Chickpea Crumble

Jun 23, 2021 | 8 comments


Chickpea Crumble

This post was first published in June 2013 and updated and republished in June 2021

Chickpeas are incredibly nutritious, packed full of protein and complex carbohydrates. They have been grown for 1000’s of years and in 2019, the world grew 19 million tonnes of them.

Chickpeas are used in hummus and falafel and to make gram flour, all hugely popular items

I enjoy all three and particularly love chickpeas when paired with tomatoes.

This delicious savoury chickpea crumble, with a tomato based bottom layer, is dinner for the first day in the Week One Meal Plan, and only 52p, including sides, bargainlicious

How to make savoury chickpea crumble

chickpea crumble - all cooked

Quarter onions to roast and serve as a side.

Mix together flour, oats, vegetable oil and salted peanuts for the topping.

Saute an onion and a chopped, unpeeled potato until soft.

Add tinned tomatoes and cooked chickpeas. Season and put in an ovenproof dish.

Pile on the topping and bake for 30-45 minutes until golden brown


  • If you have a little cheese available, stir 15g into the crumble topping before cooking.
  • A tblsp or 2 of sesame seeds are good. Or sunflower or pumpkin seeds
  • Use butter beans, red kidney beans or haricot beans instead of teh chickpeas
  • Add some curry spices or pastes
  • Add some harrissa or baharat spice powder


This crumble is from Meal Plan 1, a complete 7 day plan for 2 adults. Contains all 3 meals a day, plus snacks , all recipes and a shopping list

If you have chickpeas to use up, how about this delicious bake

A Vegan Vegetable Bake – Celery, Swede & Chickpea


or this unusual curry made from tinned mango, coconut and chickpeas. Yum!

A gorgeous Chickpea, Mango and Coconut Curry

chickpea crumble
close up of chickpea crumble, on a plate, with sides

Chickpea Crumble

5 from 2 votes
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Main Course
dairy free by Olguioo from the Noun Project
Dairy Free
vegan by Guilherme Furtado from the Noun Project
Vegetarian by Philipp Petzka from the Noun Project
freeze by Hare Krishna from the Noun Project
Freezes Well
Servings: 2
Cost per portion 52p
Calories: 749kcal
Author: Thrifty Lesley
Click on the check box to cross off Equipment, Ingredients or Recipe Steps completed.
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  • 40 g self raising flour
  • 20 g oats
  • 25 g salted peanuts
  • 50 ml vegetable oil


  • 50 g onion chopped
  • 110 g potatoes scrubbed and chopped (no need to peel)
  • ½ tin tomatoes
  • 200 g chick peas 1 tin, drained. Or 100g soaked overnight and cooked until soft, or pressure cooked from dry for 45 minutes

Served with

  • 400 g onion chopped
  • 160 g peas


Chickpea base

  • Drain a tin. Or soak 100g dried chickpeas overnight and cook until soft, or pressure cook from dry for 45 minutes
  • Peel and chop the onion. Chop the potato, no need to peel
    chickpea crumble - chopped veg
  • Sauté the onion and potatoes in a little of the oil until soft. 
    chickpea crumble - potatoes and onions in saucepan
  • Stir in the tomatoes. 
    chickpea crumble - saucepan with toms added
  • Simmer gently with lid on for 15 minutes until potatoes are soft.
    Click here to start a 15 minute timer
  • Stir the chickpeas into the tomato sauce and season with black pepper and
    salt to taste. Ensure the mixture is veering towards sloppy, otherwise
    the cooked crumble will be a little dry.
    chickpea crumble - saucepan with chickpeas added
  • Put the tomato mixture into a greased ovenproof dish and top with the crumble.
    chickpea crumble - dish with base mix

Crumble Topping

  • To make the crumble topping – add the oil not used to saute the onion to the flour and oats and stir in the peanuts.
    chickpea crumble - crumble topping


  • Chop the onions, still with the peel on, into large chunks. Put in a
    small roasting pan and toss with a little oil, salt and pepper.

Cooking them both

  • Bake the crumble and onions at 190C/375F/Gas 5 for about 30 minutes
    Click here to start a 30 minute timer
    chickpea crumble - all cooked
  • Cook the peas and serve everything together.
    close up of chickpea crumble, on a plate, with sides


Priced at Lidl using mySupermarket September 2019
If you have a little cheese available, stir 15g into the crumble topping before cooking
This crumble is from Meal Plan 1, a complete 7 day plan for 2 adults. Contains 3 meals a day, plus snacks , all recipes and a shopping list


Nutrition Facts
Chickpea Crumble
Amount Per Serving
Calories 749 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 22g138%
Sodium 81mg4%
Potassium 1195mg34%
Carbohydrates 90g30%
Fiber 19g79%
Sugar 19g21%
Protein 24g48%
Vitamin A 639IU13%
Vitamin C 56mg68%
Calcium 155mg16%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThriftyLesley or tag #ThriftyLesley !



  1. Thrifty Lesley

    that sounds really good!

  2. Jette

    5 stars
    I made this with aduki beans instead of chick peas, a bit of leek top with the onion – I never waste the green tops – and cashew nuts rather than peanuts. Served with roasties and cabbage with onion, it made a very tasty Sunday lunch. Thank you for all your lovely recipes. I shall be cooking lots more, I know!

  3. Lesley

    glad you liked it 🙂

  4. Dianne Goode

    I tried the chickpea crumble for tea tonight. It is really good l will be making this lots.

  5. Lesley

    I love savoury crumbles, and having discovered them, I’ve made several different types now. Sort of like eating a pudding, but it’s good for you!

    Let me know how you get on with Week One!

  6. Catherine Abbott

    Nearly 4 years after the first post and I made this chickpea crumble tonight. It is fabulous. 🙂 I’m giving Meal Plan 1 a whirl, tweaking/freezing extra portions as there’s just me to cook for. I’m actually looking forward to the rest of the delicious week. 😀

  7. Lesley

    Surprisingly ok, hahahaha, thanks…..I think !

  8. Tightwad Trace

    I nearly skipped this one, but I must say the ChickPea Crumble is surprisingly OK. It was the cheddar wot swung it …. and a blob of ketchup. Thanks!

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