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Chickpea Flatbread [Vegan, Gluten-Free]

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I've been missing bread like items lately and finding a commercial brand that is easily accessible OR a bakery nearby that makes vegan and gluten-free breads is not an easy task for most. In comes this chickpea flatbread! This "bread" is slightly dense, but has that great crumbly crunchy texture that I love. We've had it with cabbage rolls, spaghetti and stews. Since it's incredibly easy to change the seasoning in this, the sky is the limit. This one is a garlic-parsley version that goes great with pasta.

Chickpea Flatbread [Vegan, Gluten-Free]





Cook Time



  • 1 cup chickpea flour
  • 1 cup water
  • 2-4 garlic cloves, minced
  • 3 tablespoons fresh parsley, minced
  • 1/2 teaspoon salt


  1. Preheat oven to 400°F.
  2. In a large bowl, mix the water and chickpea flour until well combined. It will be a wetter batter but don’t worry, it’ll firm up in the oven. Stir in the garlic, parsley and salt.
  3. On a parchment paper lined baking sheet, pour the batter and spread out evenly.
  4. Bake for 15-20 minutes until the sides begin to brown.
  5. Let cool and cut into squares.
  6. Enjoy!





Natasha is the founder and blogger at Plates for Plants, a vegan and gluten blog and personal chef service based in Vancouver BC. She is passionate about making sustainable and compassionate living accessible and easy while making healthy versions of everyone's favorite comfort foods. On top of food, her passions are travel, her furbaby dog Puce and artistic expression through drawing and makeup.



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0 comments on “Chickpea Flatbread [Vegan, Gluten-Free]”

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Dave F
8 Months Ago

Bread was easy to make. I used dry herbs which probably changes the taste. It was OK but the parsely was too strong and it needed a little bit more salt. I used my own herbs the second time around and it was not an improvement lol =D
PJ is correct about the size, though. 1 cup flour and water is not enough. 1 1/4 also is not quite enough either. For anyone trying it, I would recommend 1.5 cups with a small baking sheet.
I also cover the sheet with aluminum foil (for cleanup) and have not had to throw any bread away from being too stuck.
I found 15 minutes to be a perfect baking time.
Next time around I am going to try something sweeter and use cinnamon.
I would love to hear more herb mixtures that would be good with this bread.

9 Months Ago

Not sure what I did wrong, but this turned out really bad. It stuck to the parchment paper so I had to throw out about 1/3 of it. The 1 cup of flour and 1 cup of water did not even cover my baking sheet. I guess I\'ll try it again and double or triple the recipe.

Emma Kramer
1 Years Ago

This recipe is perfect! I have been searching for easy gluten free recipes forever! It tastes as wonderful as it looks


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