# What You’ll Need:
→ Chickpeas and Base
01 - 1 1/2 cups cooked chickpeas (or 1 can, drained and rinsed)
02 - 2 cups cubed whole wheat bread (day-old or slightly dried)
→ Vegetables
03 - 1 cup finely diced celery (about 2 stalks)
04 - 1 cup finely diced onion (about 1 medium)
05 - 1 medium carrot, finely diced
06 - 2 cloves garlic, minced
→ Wet Ingredients
07 - 1 cup vegetable broth
08 - 1/4 cup extra-virgin olive oil
09 - 2 tablespoons ground flaxseed
10 - 5 tablespoons water
→ Herbs and Seasonings
11 - 2 tablespoons chopped fresh parsley
12 - 2 teaspoons dried sage
13 - 1 teaspoon dried thyme
14 - 1/2 teaspoon dried rosemary
15 - 1 teaspoon salt
16 - 1/2 teaspoon ground black pepper
# How to Make It:
01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with parchment liners or grease lightly.
02 - In a small bowl, combine ground flaxseed with water; stir and set aside for 5 minutes to thicken.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, celery, and carrot and sauté for 5 to 7 minutes until softened. Add garlic and cook an additional minute. Remove from heat.
04 - In a large bowl, mash the cooked chickpeas with a fork or potato masher, leaving some texture.
05 - Add sautéed vegetables, cubed bread, parsley, sage, thyme, rosemary, salt, and pepper to the mashed chickpeas. Mix well.
06 - Stir in the flax egg, remaining olive oil, and vegetable broth until the mixture is combined and the bread is moistened. Add a splash more broth if mixture feels too dry.
07 - Spoon the mixture evenly into the prepared muffin tin, pressing gently to compact each muffin.
08 - Bake for 30 to 35 minutes until the tops are golden-brown and slightly crisp.
09 - Allow muffins to cool in the tin for 10 minutes before carefully removing and serving warm.
