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Mediterranean Chickpea and Feta Savory Scones
Original recipe: 8 servings · Prep: 15 min · Cook: 25 min · Total: 45 min
By PowerProteinPlates Editorial TeamPublished Apr 15, 2026 | Updated Oct 3, 2026
Mediterranean
45 mins
high-proteingluten-freeeasy-recipeswhole-foodsmeal-prep-friendlysnack-ideas
Chickpeas, feta and herbs flavor these eight savory scones made with oat flour, almond flour, eggs and yogurt. The estimated 45 minutes includes five minutes on the baking sheet before serving warm; cool further before storing.
Prep
15 min
Cook
25 min
Total
45 min
Servings
8
Difficulty
easy
Cuisine
Mediterranean
Ingredients
Servings
8
- 1 1/2 cups canned chickpeas, drained and rinsed
- 1 cup gluten-free oat flour
- 1/2 cup almond flour
- 1 teaspoon gluten-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 cup fresh parsley, finely chopped
- 3/4 cup crumbled feta cheese
- 3 large eggs
- 1/4 cup plain Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Zest of 1 lemon
- Freshly ground black pepper, to taste
- Gluten-free oat flour, as needed for dusting hands
Instructions
-
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
-
Pulse the chickpeas in a food processor until coarsely mashed, retaining some texture.
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In a large bowl, mix gluten-free oat flour, almond flour, baking powder, baking soda, salt, oregano, thyme, and garlic powder until well combined.
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Add chopped parsley and crumbled feta to the dry ingredients and stir together.
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In a separate bowl, whisk eggs, Greek yogurt, olive oil, lemon juice, and lemon zest until smooth.
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Combine wet ingredients with dry ingredients and fold in mashed chickpeas gently using a spatula until sticky dough forms; avoid overmixing.
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Dust hands lightly with oat flour, divide dough into 8 equal portions, shaping each into a 1-inch thick round scone.
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Arrange scones evenly on the prepared baking sheet.
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Bake for 23-25 minutes, or until edges are golden and a toothpick inserted comes out clean.
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Remove from the oven and cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm after this initial cooling, or let the scones cool completely before storing.
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Serve warm or at room temperature as a protein-rich snack or light meal.
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Refrigerate cooled scones promptly in a covered container and use within 4 days. Serve cold or warm the portion needed until hot throughout; do not add liquid to the baked scones.
Tips
Keep the specified flour, chickpea and egg amounts. Shape eight equal scones and allow five minutes on the baking sheet before moving them to a rack.
Frequently Asked Questions
- How many scones does this make?
- Divide the dough into eight equal portions and shape each into a one-inch-thick round.
- Is this recipe dairy-free?
- No. The base recipe contains feta and Greek yogurt. Changing only the yogurt does not make it dairy-free.
Storage
Refrigerate cooled scones promptly in a covered container and use within 4 days. Serve cold or warm the portion needed until hot throughout; do not add liquid to the baked scones.
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