Today, a recipe for a main course: chickpea and zucchini flatbread.
A crunchy crust and unique taste are the main characteristics of the chickpea and zucchini flatbread. Add easy preparation and a nice glass of chilled white wine, and you get a very tasty legume-based main dish.
Usually, when we eat legumes, I always end up making meatballs or burgers, but this time I decided to make a flatbread using fresh chickpeas and zucchini from the garden, combined with a few other ingredients, and place them in a pan to form a thin layer which, once baked in the oven, will have a nice golden crust.
I served it with a fake mayonnaise with aquafaba, but it also goes very well with an avocado sauce or a sweet and sour passionfruit sauce, and for a side dish, delicious sweet and sour peppers or marinated zucchinis.
Delicious as a main course for a midweek dinner, it is also very convenient to take with you on a day trip or to the beach, or even to put in the lunch box and eat it at work during lunch break. I think your friends would be happy to have a piece during an aperitif, perhaps with a fresh fruit cocktail.
Let’s see together, step by step, how to make this recipe.
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the chickpea flatbread
- 17.6 oz canned chickpeas
- 7 oz zucchini
- 2 eggs
- 1/4 cup grated Parmesan cheese
- to taste salt
- to taste pepper
- to taste olive oil
Tools
- 1 Grater
- 1 Scale
- 1 Bowl
- 1 Mixer
- 1 Spatula
- 1 Baking Tray
Let’s prepare the flatbread together
Wash the zucchinis, cut off the ends, and grate them with a coarse grater. Put them in a bowl, add a pinch of salt, mix, cover with a cloth, and let them sit for half an hour.
Meanwhile, put the cooked and well-drained chickpeas (remember not to discard the preserving liquid*) into the mixer bowl and blend without adding anything until you obtain a cream. Occasionally, you’ll need to stop the mixer, open it, and scrape down the chickpeas that stick and don’t blend.
Take the zucchinis and put them in a clean cloth, then squeeze them with your hands to remove as much liquid as possible, and then place them in a bowl.
Add the blended chickpeas to the bowl, then also add the eggs, Parmesan, salt, and a grind of pepper, then mix well until you get a homogeneous mixture.
Line a baking tray about 15×17.5 inches with parchment paper, drizzle with a little olive oil, and pour the chickpea and zucchini mixture on top. Spread it out with a spatula to cover the entire surface and create a thin layer. Drizzle a little more olive oil on top.
Bake in a preheated oven at 350°F for 20/25 minutes, then switch to grill function and bake for another 5 minutes. Remove from the oven and let it cool slightly.
Una Riccia recommends
The chickpea and zucchini flatbread keeps well in the fridge for a couple of days in an airtight container.
FAQ (Questions and Answers)
What can I do with the preserving liquid from the chickpeas?
*The preserving liquid from chickpeas is called aquafaba and is also used as an egg substitute in various preparations. With this liquid, you can make many sweet and savory recipes.
