Vegan Banana Bread and Chickpea Smoothie

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This banana bread and chickpea smoothie tastes just like the bread that inspires it, but is filled with protein, fiber, and healthy fats to keep you energized all morning long.

chickpea smoothie on white marble background with oats and dates scattered. image at 45 degree angle

If you’re thinking, “chickpeas in a smoothie?” hear me out.

As the weather gets warmer, I begin to crave all the cold things — salads over soups, overnight oats over hot oats, and smoothies! I usually lean towards smoothies for a post-workout or afternoon snack because smoothies don’t keep me full for very long.

But smoothies are so convenient, especially on busy mornings. Whether you’re wrangling busy kids, trying to get out the door quickly (one day, we will be working outside of the home again!), or just need something fast in the mornings, smoothies are a great solution.

But where smoothies usually fail is the fullness factor. And the best way to stay energized for more than a hot second? The trifecta of fullness: protein, fiber, and fat. This banana bread and chickpea smoothie delivers on all 3, and the chickpeas are to thank for the protein and fiber.

This banana bread and chickpea smoothie is a meal in a glass. It’s also perfect for after a longer workouts. The mix of carbs and protein provide the nutrients you need for recovery, quickly — just like my other favorite recovery smoothie.

overhead shot of banana bread chickpea smoothie in glass on marble background. smoothie is topped with oats, walnuts, and banana and has stainless steel straw

But really, beans in smoothies.

The idea came to me one day when I was talking to a coworker (a chef) about all of the different things you can do with beans. Seriously, the humble bean (in any form) is so versatile. We were talking about how blended beans add creaminess to soup and then I thought: why can’t you add them to smoothies to smoothies for a boost of plant-based protein?

So I gave it a shot. And it has quickly become my go-to protein source in a smoothie. They not only create a beautifully creamy texture unlike protein powders (which I’ve never liked for a lot of reasons), but they are also allergen-free (no soy or dairy).

I promise you won’t even know they are there.

This smoothie is your favorite banana bread in a glass.

Chickpeas and other beans are little nutrient power houses and budget-friendly

Chickpeas and other beans are packed with plant-based protein, fiber, and tons of vitamins, minerals, and other phytonutrients. One cup has 12g of protein, 11g of fiber, is an excellent source of manganese several b-vitamins including folate, and a good source of iron, potassium, magnesium, and zinc. And you can find a can of beans for less than $1 in many grocery stores.

What you need for the perfect banana bread chickpea smoothie

ingredietns for banana bread chickpea smoothie: vanilla extract, banana, chickpeas, pats. cinnamon, walntuts,
  • Overripe frozen bananas: just like banana bread, you want your bananas to be a little overripe if possible because that brings the sweetness you expect in banana bread without any added sugar. If you didn’t freeze your bananas, you can add ice to the smoothie. That will change the consistency a bit, though.
  • Rolled or quick oats: Oats bring the “bread” flavor, and when blended up, help thicken the smoothie. They also contribute some fiber and b-vitamins. Whole grains for the win.
  • Chickpeas: for plant-based protein and fiber. You can also use cannellini or great northern white beans.
  • Milk: I use unsweetened vanilla almond milk, but you can use any milk you have.
  • Walnuts: packed with plant-based omega-3 fatty acids, the nuts add the third factor in fullness, fat. Don’t have walnuts? Try pecans or 1 Tbsp of almond butter. For a nut-free version, you could use 1-2 Tbsp of hemp or chia seeds.
  • Vanilla extract and cinnamon: for that true banana bread flavor.
  • Medjool date (optional): for a little extra sweetness without any added sugar, I add 1 medjool date.

It’s thick enough to eat with a spoon if you have the time and prefer that method. It also thickens in the fridge if you make it ahead of time, but is still smooth enough to be enjoyed through a straw on-the-go.

Did you make this banana bread chickpea smoothie?

Leave a comment letting me know what you thought about it and rate it in the recipe card below! Save it to your Pinterest board so you can find it later, and don’t forget to share a picture of your creation on instagram and tag me (@sarahgoldnutrition). I love seeing what you’re up to!

Yield: 1 smoothie

High protein banana bread chickpea smoothie

glass filled with banana bread chickpea smoothie on white background with stainless steel straw.

Packed with protein and fiber from chickpeas, walnuts, and oats, this smoothie fills you up and is basically your favorite banana bread in a glass.

Prep Time 5 minutes
Total Time 5 minutes


  • 3/4 cup unsweetened vanilla almond milk (or other milk of choice)
  • 1 frozen banana
  • 1/3 cup chickpeas
  • 1/4 cup oats
  • 2 Tbsp chopped walnuts
  • 1 medjool date
  • 1/2 tsp vanilla extract
  • 1/4 tsp ground cinnamon


  1. Place all ingredients into a high-speed blender and blend until smooth. For a thinner smoothie you can add more milk.


If you don't have a frozen banana, add a little ice. You may need to reduce the liquid if you like it thicker.

Make a double batch and store it in the fridge. It thickens with storage because of the oats, but can still be enjoyed through a straw.

Nutrition Information:



Serving Size:


Amount Per Serving:Calories: 465Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 9mgCarbohydrates: 77gFiber: 13gProtein: 12g

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  1. I really appreciate your recipe. It’s definitely on the healthy side, as far as smoothies go. However uncooked oats in smoothies is not the best thing for many. According to healthline.com “Eating dry raw oats could lead them to build up in your stomach or intestines, resulting in indigestion or constipation. Moreover, raw oats contain the antinutrient phytic acid, which binds to minerals like iron and zinc, making it difficult for your body to absorb them.” For that matter, I’m one of many who gets an upset stomach when eating uncooked oats in smoothies. So, I tried your recipe after cooking the oats with almond milk before adding them to the smoothie and the result was very good. I just wanted to bring some awareness on that matter. Thank you again for your recipe. Love and light!

  2. This was absolutely delicious. I would have never thought that chickpeas in a smoothie would taste good. Pleasantly surprised. Thank you for the recipe. It will definitely be a recipe I will use frequently.

  3. Nutrition information? I would prefer to try recipes that have their nutrients as part of the recipe, like how much fiber, protein and carbs.

    Here’s what another website which supplies the following info with another smoothy recipe:

    Nutrition (1 of 2 servings)
    Serving: 1 shakes Calories: 312 Carbohydrates: 54.5 g Protein: 7.4 g Fat: 10.1 g Saturated Fat: 1.9 g Sodium: 100 mg Potassium: 747 mg Fiber: 7.1 g Sugar: 33.1 g

    Thank you for thinking about adding such info in the future and let me know if you do.

    1. Hi Leah – thanks for the heads up. I just transferred the site over to a new platform and it appears some of the nutritionals went missing. They are back now. Please note these are just estimated with Nutrifox, so use them loosely (as you would any nutrition info on any blog recipe). Hope you enjoy the smoothie.

  4. I did make it with the chickpeas as you described and what a great protein smoothie it was…..DEEEEEEEEELITEFUL……thank you. I felt so grateful that it was not only delicious but oh so healthy as well. No more protein powders for me…..Madde from Canada.