*You can also use 1/2 cup dried split peas (with 1/2 cup water) or 1/3 cup dried chickpeas (with 3/4 cup water). It's fine to measure dried lentils and split peas. However, chickpeas are a bit trickier because sometimes they double, while other times they triple or even quadruple in size after soaking. So, if you are using dried chickpeas to make the crust, I would recommend soaking 1/3 cup dried chickpeas but then measuring the soaked chickpeas. For a 12-inch crust, I used 1 cup/150 g soaked chickpeas with 3/4 cup (180 ml) water.
*Soak the lentils in cold water for at least 4 hours, ideally for 8-12 hours. Split peas and chickpeas need at least 8 hours.
**For a thicker (chewier) crust, use up to 1 tsp./8 g baking powder.
***Prep time does not include soaking the legumes (4-12 hours).