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Savory Chickpea and Spinach Scones with Lemon Zest
Original recipe: 8 servings · Prep: 15 min · Cook: 20 min · Total: 45 min
By PowerProteinPlates Editorial TeamPublished May 10, 2026 | Updated Oct 17, 2026
Mediterranean-Inspired
45 mins
gluten-freeeasy-recipessnack-ideas
Savory chickpea and spinach scones with oat flour, almond flour and lemon zest. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 20 minutes; additional elapsed time 10 minutes; total about 45 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
15 min
Cook
20 min
Total
45 min
Servings
8
Difficulty
easy
Cuisine
Mediterranean-Inspired
Ingredients
Servings
8
- 1 1/2 cups canned chickpeas, drained and rinsed
- 1 cup fresh spinach leaves, finely chopped
- 1 cup gluten-free oat flour
- 1/2 cup almond flour
- 1 teaspoon gluten-free baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1 tablespoon lemon zest (from 1 lemon)
- 2 large eggs, lightly beaten
- 1/4 cup plain unsweetened Greek yogurt (or dairy-free alternative)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- Freshly cracked black pepper, to taste
- 1/4 cup shredded Parmesan or vegan cheese (omit if dairy-free)
Instructions
-
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
-
Pulse chickpeas in a food processor until coarsely mashed but slightly chunky for texture.
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In a large bowl, whisk together oat flour, almond flour, baking powder, salt, garlic powder, smoked paprika, black pepper and lemon zest.
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Add mashed chickpeas and chopped spinach to dry ingredients and mix to combine evenly.
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In a separate bowl, blend beaten eggs, Greek yogurt, olive oil, and lemon juice.
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Pour wet ingredients into dry mix and stir gently until just combined. Fold in Parmesan or vegan cheese if using.
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Turn dough onto a lightly floured surface (using oat flour) and pat into an 8-inch (20 cm) circle about 1 inch thick.
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Cut dough circle into 8 wedges and spread slightly apart on the parchment-lined baking sheet.
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Bake for 18-20 minutes until scones are golden brown and firm to the touch.
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Cool scones on the pan for 5 minutes, then transfer to a wire rack to cool further.
-
Serve warm or at room temperature.
Timing note
Allow 18-20 minutes baking plus at least 5 minutes cooling, in addition to preparation. Allow additional time as needed; a tested total is not available.
Frequently Asked Questions
- Can I change flour or binder ingredients?
- Substitutions have not been validated and can affect moisture, set and cooking. Check ingredient labels for relevant allergens.
Storage
Refrigerate leftovers promptly in covered containers for up to 3 days, or freeze for longer storage. Reheat thoroughly when serving warm.
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