Chickpea Flatbreads 2-Ways


Chickpeas are a fantastic source of protein, fiber, manganese, folate, iron, calcium and magnesium. They’re filling, help to lower levels of inflammation, also also help to rid the body of visceral fat (the type of fat found around internal organs, which is particularly important to pay attention to as we age).

So how can we get more chickpeas onto our plates and into our bodies? Other than using the dried or canned chickpeas in a salad, stew or curry, chickpea flour is a versatile ingredient that deserves a place in the kitchen cupboard. If you’re searching for something to help you create gluten free cakes, and breads, this could be your healthiest bet yet.

These flatbreads are filling and provide the body with an abundance of protein and vitamins. Perfect for any meal of the day; just change the toppings to suit your mood!


Ingredients: (serves 4)

  • 2 cups chickpea flour
  • 2 cups filtered water
  • 1 tsp salt
  • coconut oil for greasing the pan


For the savoury flatbread (vary the amounts according to your taste and experiment with different toppings):

  • Mixed and dried herbs
  • Avocado
  • Fresh tomatoes
  • Fresh Basil
  • Sprouted seeds
  • Balsamic vinegar
  • B12 flakes


For the sweet flatbread:

  • Coconut yogurt
  • Fresh sliced strawberries
  • Raw honey
  • Fresh blueberries
  • Shredded coconut flakes


How to:

Add your chickpea flour, salt and water (and mixed herbs if you’re using them) to a large bowl and whisk well until the mixture becomes slightly foamy.

Leave the mixture for at least an hour (leaving the mixture overnight is likely to help everything bind together more and is likely to work better in the recipe!)

When you’re ready to cook, pre-heat your oven to 200 C.

Heat a tsp of coconut oil in a large pan and add a large ladle-full of your mixture

Cook until you notice small bubbles appear of the surface and then carefully flip over to cook the other side for a couple of minutes.

When you’ve cooked the batter on both sides, carefully slide it onto an oven tray covered in baking paper and bake for approximately 10 minutes. If you want the texture a little more firm and crispy, leave it in the oven until it reaches the consistency you’re after.

Carefully remove from the oven and slide onto a place.

Top with whatever you fancy!



2 responses to “Chickpea Flatbreads 2-Ways”

  1. […] 2. Scoop into a jar and store in the fridge for up to a couple of weeks. Serve on toast, with salad, courgetti, pasta, on top of a pizza like THIS or a chickpea flatbread like THIS. […]

  2. Heather Puzig Avatar
    Heather Puzig

    Wow! Sounds really amazing. I think this is an older post, but I’m glad I ran across it. Saved your site and will be sure to check back. Thank you so much!!

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