Chickpea Flour Main Dishes Salads

Herbed Chickpea Flour Flatbread

Herbed Chickpea Flour Flatbread with Chickpea Cucumber Salad
Made with our brand new Let’s Do Organic Chickpea Flour by @nyssaskitchen This is the perfect plant-based weeknight meal that will be sure to impress!

Makes 4 servings
For the flatbread:
  • 1 cup Let’s Do Organic Chickpea Flour⁠
  • 2 cups water
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons sea salt
  • 1/4 cup chopped parsley + dill
  • 2 + 1 tablespoons olive oil, divided
    For the chickpea cucumber salad:
  • 1 can of chickpeas, drained and rinsed
  • 2 cups thinly sliced cucumbers
  • 1/2 small red onion, very thinly sliced
  • 1/4 cup chopped parsley + dill
  • 1/2 teaspoon paprika
  • pinch of chili flakes
  • 3 tablespoons olive oil
  • 1 1/2 tablespoon white wine vinegar or lemon juice
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon cracked black pepper
  1. Preheat oven to 475 degrees.
  2. In a large bowl whisk together chickpea flour, water, olive oil, sea salt, and fresh herbs. The batter should be the consistency of a thin pancake batter.
  3. Heat a large skillet over medium high heat with 2 tablespoons olive oil. When oil is hot, tilt the pan so the oil coats the sides. Pour the batter into the pan, tilting as you pour so it evenly coats the bottom of the pan. Transfer to the oven and set a timer for 25 minutes.
  4. While the flatbread is baking, mix together the chickpea salad ingredients. Taste and season with more salt if desired. Set aside.
  5. After 25 minutes, check the flatbread. The edges should be dry and lifting from the pan a little. Drizzle the extra tablespoon of olive oil over the top and turn the oven to broil. Broil for about 2-3 minutes, until the top of the flatbread is starts to brown.
  6. Remove from the oven and allow to cool slightly. Carefully remove from the pan and top with chickpea cucumber salad

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