Stuffed chickpea flatbreads with a salad made of red and yellow cherry tomatoes and TROPEA ONIONS IN OIL. The flatbreads are simply made with chickpea flour, water, and a little olive oil. Tasty and light, you can serve them as an appetizer, aperitif, or why not, as a main course. Also ideal for those on a diet.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 3 flatbreads of 5.5 inches
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1/2 cup chickpea flour
- 2/3 cup water
- 1 pinch fine salt
- 1 tsp olive oil
- as needed sunflower oil
- 1 oz lamb's lettuce
- 2 oz yellow cherry tomatoes
- 2 oz red cherry tomatoes (red)
- 1.5 oz Tropea red onions (in oil)
- as needed fine salt
- as needed mixed peppercorns
Tools
- 1 Frying pan
- 1 Bowl
- 1 Cutting board
- 1 Spatula
- 1 Whisk
Preparation of Stuffed Chickpea Flatbreads
In a bowl, pour the chickpea flour and then add the water. Stir with a whisk until the flour is well dissolved.
Add a pinch of salt and a teaspoon of olive oil. Mix well to combine.
Heat a small pan lightly greased with sunflower oil.
When it is hot, pour one third of the batter and cook for about 3 minutes on each side over medium/low heat.
They are ready to flip when they lift from the bottom without effort and are slightly golden.
Meanwhile, wash and cut the cherry tomatoes into slices of about 1/8 inch thick.
Once cut, add them to the lamb’s lettuce and onions. Mix and adjust salt and pepper. Oil is not needed because the onions are already seasoned.
Now, all that’s left is to fill the chickpea flatbreads with the mixed salad you have prepared.
And voilà… your stuffed chickpea flatbreads are ready to be served and enjoyed.
Useful Tips
For this recipe, I used onions in oil that I preserve myself, but you can easily use the ones you find in the market, either in oil or pickled, whichever you prefer.
If you like, you can add a pinch of garlic powder to the batter.
Suggestions
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