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Green Chickpea Flatbreads with Buttermilk Greek Salad (Gluten-Free, Vegan Variation)

These are the easiest flatbreads ever, made simply with chickpea flour, water, spinach, lemon juice, olive oil and seasonings. The batter gets made right in the Vitamix or blender and is then cooked like crepes in a skillet. I love to pile the flatbreads with a quick Greek-style salad of tomatoes, cucumber, avocado, feta and a creamy buttermilk herb dressing, but you could top them with any seasonal vegetables or dressings you’d like. While you can eat the chickpea flatbreads like wraps if you serve them right away while they’re still pliant, you can also make them ahead then eat them with a fork and knife. I also love to tear off pieces of the bread and use them to grab the salad, much like you’d eat Indian food with naan bread. It's a healthy and quick lunch or weeknight dinner!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: chickpea flatbread recipe, easy chickpea flatbread, gluten free chickpea flatbread
Servings: 6 flatbreads



  • 1 ½ cups water
  • 1 tablespoon fresh lemon juice
  • 2 cups lightly packed baby spinach
  • 2 cups (214g) chickpea (garbanzo bean) flour
  • 1 ¾ teaspoons kosher salt
  • ¼ teaspoon natural cane sugar
  • 1 tablespoon extra virgin olive oil, plus more for cooking

For serving (optional)

  • Sliced avocado
  • Diced tomatoes
  • Diced cucumber
  • Arugula
  • Crumbled feta
  • Toasted chopped walnuts
  • Buttermilk Herb Dressing (see below)


  • Place the water, lemon juice, spinach, chickpea flour, salt and sugar in a Vitamix or blender. Blend on high until completely smooth, stopping and scraping the sides once or twice. With the motor running, pour the olive oil through the lid plug and blend until incorporated. Let sit at room temperature for 15 minutes. While the batter sits, make the buttermilk dressing (see below).
  • Heat about 1 teaspoon of olive oil 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 ½ cup of the chickpea batter, and swirl and tilt the pan to form a thin circle with the batter. Cook until small bubbles have popped on the surface and the bottom is set, about 30-90 seconds. Slide a small offset spatula along the edge of the bread to loosen it, then use your fingers to flip it over. Cook until set on the other side, about 30 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. Stack the flatbreads on top of each other as they come out of the skillet.
  • I like to serve the flatbreads topped with avocado, tomatoes, cucumber, arugula, feta, walnuts and a drizzle of Buttermilk-Herb Dressing. Delicious!


  • Once cooled, the flatbreads can be refrigerated in a large ziptop bag for up to 3 days.
  • For a vegan version, omit the feta and swap out the buttermilk dressing for your favorite vinaigrette.