Breakfast
Freeflourish
Gluten-Free Savory Chickpea and Spinach Tarts with Cashew Cream
By Freeflourish Test KitchenReviewed by Freeflourish Editorial TeamPublished Apr 13, 2026 · Updated Jul 6, 2026
Mediterranean-inspired
45 mins
glutenfreevegetariandairyfreeoptionsbakingfamilyfriendlyeasysidedishappetizerquickrecipescomfortfoodholidayclassicseasonal
These gluten-free savory chickpea and spinach tarts combine a smooth dairy-free cashew cream with sautéed spinach and protein-rich chickpeas in a flaky gluten-free crust. Inspired by Mediterranean flavors, they're a family-friendly, quick & easy recipe perfect as an appetizer, side dish, snack, or light meal for breakfast, lunch, or dinner.
Prep
15 min
Cook
30 min
Total
45 min
Servings
6
Difficulty
easy
Cuisine
Mediterranean-inspired
Ingredients
Servings
6
- 1 1/2 cups gluten-free all-purpose flour blend (ensure xanthan gum included)
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon baking powder
- 1/2 cup cold vegan butter or coconut oil, cubed
- 3 to 4 tablespoons ice cold water
- 1 cup raw cashews, soaked in warm water for 2 hours then drained
- 1/2 cup water
- 2 tablespoons nutritional yeast
- 2 tablespoons fresh lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 5 cups fresh spinach, roughly chopped
- 1 1/2 cups cooked chickpeas (or canned, rinsed and drained)
- 1/4 teaspoon crushed red pepper flakes (optional)
- Fresh parsley or oregano leaves for garnish
Instructions
-
Preheat the oven to 375 degrees F. Lightly grease a 6-cup muffin tin or line with parchment paper liners.
-
In a large mixing bowl, whisk together the gluten-free flour, salt, garlic powder, oregano, and baking powder.
-
Add the cold vegan butter or coconut oil cubes. Using a pastry cutter or your fingers, cut or rub the fat into the flour mixture until it resembles coarse crumbs.
-
Gradually add 3 tablespoons of ice-cold water, stirring until the dough starts to come together. Add a little more water if needed, 1 teaspoon at a time, until the dough forms a ball.
-
Wrap the dough in plastic wrap and chill in the refrigerator for 15 minutes while preparing the filling.
-
To prepare the cashew cream, combine the soaked and drained cashews, water, nutritional yeast, lemon juice, garlic powder, salt, and pepper in a high-speed blender. Blend until completely smooth and creamy. Set aside.
-
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
-
Add minced garlic and cook for 1 minute until fragrant.
-
Add chopped spinach and cook until wilted, about 3-4 minutes.
-
Stir in the cooked chickpeas and crushed red pepper flakes (if using). Cook for another 2 minutes, then remove from heat and let cool slightly.
-
Fold half of the cashew cream into the spinach and chickpea mixture until combined.
-
Remove the dough from the fridge and divide it into 6 equal portions.
-
On a lightly floured surface with gluten-free flour, roll each portion into a circle about 5 inches in diameter.
-
Press each dough circle gently into the muffin tin cups, forming a small tart shell with sides.
-
Evenly spoon the spinach and chickpea filling into each tart shell.
-
Top each with a tablespoon of the remaining cashew cream and spread lightly.
-
Bake for 25 to 30 minutes, or until the crust is golden and the filling is set.
-
Remove from oven and allow to cool for 5 minutes before carefully removing from the tin.
-
Garnish with fresh parsley or oregano leaves and serve warm or at room temperature.
Tips
Allergen Overlap Note
Use certified gluten-free flour, nutritional yeast, and spices, and check cashews for shared processing if cross-contact matters. For nut-free guests, make the sunflower-seed cream variation and label it clearly.
Texture Expectations
The tart shells should be lightly crisp at the edges and tender underneath the creamy filling. Let the tarts cool for 5 minutes before lifting them out so the gluten-free crust can firm up.
Dining With Non-GF Family Note
Serve these as a shared appetizer with a dedicated gluten-free platter and serving utensil. If non-gluten-free breads or crackers are also served, keep them on a separate board away from the tarts.
Frequently Asked Questions
- Can I make these tarts ahead?
- Yes. Bake them ahead and rewarm gently, or prepare the filling and dough separately before assembling.
- Can I make them nut-free?
- Yes. Replace cashew cream with soaked sunflower seed cream or a thick nut-free dairy-free yogurt.
- Why did my tart crust crumble?
- The dough may have been too dry or not chilled enough. Add ice water slowly until it holds together, then chill before shaping.
- Can I use frozen spinach?
- Yes. Thaw it completely and squeeze out excess liquid so the filling does not make the crust soggy.
Ingredient Replacements
- Gluten-free flour blend: Use a cup-for-cup blend with xanthan gum for the tart shells. If your blend is very starchy, chill the dough longer before pressing it into the tin.
- Vegan butter: Use cold coconut oil or shortening if needed. Keep the fat cold so the gluten-free tart shell bakes tender rather than oily.
- Cashews: Use soaked sunflower seeds or a thick dairy-free yogurt if cashews are not safe. The flavor changes, but the topping will still be creamy.
- Spinach: Use baby kale, Swiss chard, or thawed frozen spinach that has been squeezed very dry.
- Chickpeas: Use white beans or lentils for a softer filling. Rinse canned beans well and pat them dry before mixing.
Storage and Reheating
Cool tarts before storing. Refrigerate in an airtight container for up to 4 days, then reheat in a 325 degrees F oven until warm and lightly crisp. Freeze baked tarts for up to 2 months.
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