It takes 10 minutes to prepare and is delicious, the vegetable flatbread with chickpea flour is very tasty. I used zucchini, potatoes, and onion, but you can use the vegetables you like best. Crunchy on the outside and soft inside, it’s all plant-based, scented with rosemary, a perfect accompaniment to chickpea hummus, but also ideal as a savory snack or to serve at buffet lunches or dinners. The flatbread is gluten-free in itself, I use some breadcrumbs, so by using gluten-free breadcrumbs, it’s also suitable for those with intolerances. Now, let’s get to work and prepare the vegetable flatbread with chickpea flour together.
OTHER RECIPES WITH CHICKPEAS
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making vegetable flatbread with chickpea flour
- 9 oz potatoes
- 14 oz zucchini
- 9 oz onion
- 11 oz chickpea flour
- 1 tbsp dried rosemary
- to taste salt
- 1 tsp chili powder
- 4 tbsp breadcrumbs
- to taste extra virgin olive oil
Tools
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- Grater large holes
- Baking Pan
Steps for making vegetable flatbread with chickpea flour
Peel the potatoes. Wash the zucchini and clean the onions. Grate everything with a large-hole grater and collect the vegetables in a bowl. Season with salt, chili powder, and rosemary.
Add the sifted chickpea flour and mix well until you have a homogeneous mixture.
Line a baking pan with parchment paper and brush with some extra virgin olive oil. Sprinkle the pan with breadcrumbs. Pour the vegetable and chickpea flour mixture into it. Flatten it and sprinkle with more breadcrumbs. Add another drizzle of oil and bake at 392°F, with ventilation, for 30-40 minutes, or until golden brown. Delicious both hot and cold.
Storage
The flatbread keeps in the fridge for a couple of days.
