Green Chickpea Flour Flatbreads (Gluten-Free, Vegan)
These high-protein, high-fiber flatbreads are made with just chickpea flour, water, spinach, lemon juice, olive oil, and seasonings. The batter comes together in a blender and is cooked like crepes in a skillet. I love to pile them with a one-bowl green salad (pictured: arugula, cucumbers, radishes, nuts, and feta), or top them with chicken kebabs, yogurt sauce, tomatoes, and cucumbers. Served right away, they’re tender and pliant enough to fold into wraps — or make them ahead and eat with a fork and knife. I also love tearing off pieces and using them to scoop up salad, much like you’d eat curry with naan. A quick, healthy lunch or weeknight dinner either way.
Servings: 6 flatbreads
Ingredients
Flatbreads
- 1 ½ cups water
- 1 tablespoon fresh lemon juice
- 2 cups (55g) lightly packed baby spinach
- 2 cups (224g) chickpea (garbanzo bean) flour
- 1 teaspoon dried Italian seasonings
- 1 teaspoon sugar
- 1 teaspoon fine sea salt
- 1 tablespoon extra virgin olive oil, plus more for cooking
Serving
- Salad, kebabs or your favorite fixings
Instructions
- Combine the water, lemon juice, spinach, chickpea flour, Italian seasonings, sugar, and salt in a high-speed blender. Blend on high until completely smooth (scrape the sides in case there are any clumps of flour). With the motor running, pour the olive oil through the lid plug and blend until incorporated. The batter should be the consistency of thick cream (it will thicken further as it sits). If it’s too thick, add a splash more water. Let the batter sit at room temperature for 15 minutes.
- Heat about 1 teaspoon of olive oil (you can just eyeball it) in a 10-inch non-stick skillet over medium heat. Once the pan is hot, wipe the oil around the pan with a paper towel to coat.
- Pour in about a heaping ½ cup of the chickpea batter, and swirl and tilt the pan to form a thin circle with the batter. Cook until small bubbles pop on the surface and the bottom is golden, about 1-2 minutes.
- Slide a small offset spatula along the edge of the flatbread to loosen it, then use your fingers to flip it over. Cook until golden on the other side, about 30-60 seconds longer. Slide the flatbread out onto a cooling rack. Continue with the remaining batter, rubbing the skillet with more oil as needed to prevent sticking.
- Pile the flatbreads with your favorite fixings, and serve.
Notes
- Do Ahead: Once cooled, the flatbreads can be refrigerated in a large ziptop bag for up to 2 days or frozen between pieces of parchment paper for up to 3 months.
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