The crispy chickpea flatbread is a very easy and quick vegetarian recipe to prepare, healthy, tasty, and nutritious. I had two cans of chickpeas to use up, so I decided to use them to make a delicious and crispy loaf without yeast and eggs, which can be prepared in just 5 minutes, using a simple fork. How good was it? The whole family loved it, Matilde adored it! The chickpea flatbread is perfect as a main course or appetizer, a simple and tasty idea to eat legumes in a different way!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 12×12 inch pan
- Cooking methods: Oven, Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 17.6 oz cooked chickpeas (drained weight)
- 1.4 cups water
- 1.6 cups all-purpose flour
- 1.8 oz grated Parmesan cheese
- 1.8 oz extra virgin olive oil
- to taste salt
- to taste black pepper
- to taste rosemary
Steps
The chickpea flatbread is very easy and quick to prepare. First, drain the cooked chickpeas and rinse them well under running water.
In a bowl, put the room temperature water, extra virgin olive oil, salt, black pepper, flour, and grated Parmesan cheese, and mix with a fork until you get a smooth batter.
Add the well-drained chickpeas and some rosemary to taste. Transfer the mixture to a non-stick baking pan, lightly greased with a bit of oil, and level it well, ensuring the chickpeas do not overlap, each one should be in contact with the base of the pan, so the chickpea flatbread will be thin and crispy.
Bake the chickpea flatbread in a preheated oven at 428°F for about 45 minutes, until it is golden brown. Once cooked, cut it into pieces and serve.
Tips:
The chickpea flatbread can be stored at room temperature for a few hours or in the fridge for up to 3 days. For a vegan version, simply omit the cheese. Instead of rosemary, you can use other herbs/spices to taste.
More chickpea recipes HERE
More flatbread recipes HERE
