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Golden brown chickpea calzone sliced open
Homemade calzone with savory chickpea filling

Cheesy Chickpea Calzone

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
Who says you need meat for a hearty calzone? This recipe proves otherwise. Chickpeas—the protein powerhouse of the Middle East—are smashed into a creamy, seasoned filling that pairs perfectly with melting cheese. Encased in a crisp, golden crust, it's a nutritious comfort food that delivers all the satisfaction of a traditional pizza turnover.
🕒 Prep Time 1 hr 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr 50 mins
🍽️ Servings 4 servings
🔥 Calories 620 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Potato Masher or Fork: To crush the chickpeas.
  • Clean Kitchen Towel: For covering the dough.
  • Parchment Paper: For baking.

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Whisk together the flour, yeast, sugar, and salt. Pour in the lukewarm water and olive oil, then knead until you have a smooth, elastic dough.

Tip: Sugar acts as 'fuel' for the yeast, helping it activate faster.
2 ✓

Cover and let rise in a warm, draft-free spot for about 1 hour, or until doubled in size.

Tip: Drafts are the enemy of yeast; keep the dough cozy.
3 ✓

Roughly mash the chickpeas; you want a rustic texture, not hummus. Stir in the crushed garlic and oregano.

Tip: Leaving some chunks adds a nice bite to the filling.
4 ✓

Divide the dough into 4 equal parts and roll into circles. Spread the chickpea mixture over one half and top with mozzarella.

Tip: Leave a clean border around the edge to ensure a tight seal.
5 ✓

Fold the dough over, sealing the edges by crimping with a fork or twisting. Brush the tops with beaten egg.

Tip: The egg wash gives that bakery-style golden shine and keeps the crust tender.
6 ✓

Bake at 400°F (200°C) for about 20 minutes, until deep golden brown.

Tip: Tap the bottom crust; if it sounds hollow, it's baked through.

Recipe FAQ

The filling is too dry.
Chickpeas can be thirsty. Stir in a splash of olive oil or a little water (or reserved aquafaba) to reach a spreadable consistency.
The dough didn't rise.
Your yeast might be expired, or the water was too hot (killing the yeast) or too cold. Yeast thrives at around 85-95°F.

Ingredients

  • 1 lb 2 oz All-Purpose Flour
  • 1 packet (0.25 oz) Active Dry Yeast
  • 1 1/4 cups Lukewarm Water
  • 1 1/2 tsp Kosher Salt
  • 1 tsp Sugar
  • 1.5 tbsp Olive Oil
  • 1 cup Canned Chickpeas (rinsed and drained)
  • 5 oz Mozzarella Cheese (shredded)
  • 2 cloves Garlic (crushed)
  • 1 tsp Dried Oregano
  • 1 large Egg (for egg wash)