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Chickpea Flatbreads With Garlicky Tahini Sauce [Vegan, Gluten-Free]

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This is an easy, adaptable flatbread base called socca, made from chickpea flour. It tastes delicious with a variety of toppings, but here we used olives, chickpeas, and some crunchy vegetables plus a garlicky tahini sauce and a sprinkle of sumac for a perfect gluten-free party food or light dinner.

Chickpea Flatbreads With Garlicky Tahini Sauce [Vegan, Gluten-Free]


For the Chickpea Flatbreads:

  • 1 cup chickpea flour
  • 1/2 teaspoon fine sea salt
  • 1 1/4 cups warm water
  • 3 tablespoons coconut oil, plus additional coconut oil for the pan

For the Garlicky Tahini Sauce:

  • 1 clove of garlic
  • 2 teaspoons lemon juice
  • 2 teaspoons tahini
  • 1/8 teaspoon fine sea salt
  • 2 teaspoons warm water
  • A pinch of cayenne pepper

For the Vegetables and Assembly:

  • 1/4 cup cucumber, cut vertically into matchstick shape
  • 1 small radish, cut vertically into matchstick shape
  • A small handful of kalamata or sun-dried olives, cut into quarters
  • 1/4 cup romaine lettuce, thinly sliced
  • 1/8 cup red onion, thinly sliced
  • 1/8 cup chickpeas
  • 1/4-1/2 teaspoon sumac
  • 1 – 2 teaspoon olive oil


To Make the Chickpea Flatbreads:

  1. Sift together the chickpea flour and sea salt in a large bowl. Whisk in the warm water and 3 tablespoons melted coconut oil. Cover the bowl with a clean tea towel and let sit at room temperature for a minimum of 30 minutes.
  2. Heat a large skillet (cast iron, preferably) over medium high heat. Melt 2 teaspoons of coconut oil in the pan. Add half the batter and tilt the pan so that it spreads evenly across the entire bottom of the pan. Cook for 5-8 minutes, until bubbles form on the surface and the batter turns from shiny to opaque. Carefully flip over, and cook for another 2-3 minutes or until the bottom is lightly golden. Remove flatbread from the pan and cover with a clean tea towel or place on a baking sheet in a 200°F oven to keep warm. Repeat with remaining batter.
  3. At this point, you can allow the flatbreads to cool and then freeze it in a well-sealed freezer bag. To reheat, place on a baking sheet in a 300°F oven until hot.

To Make the Garlicky Tahini Sauce:

  1. Crush the garlic with a knife and place in a small bowl or mortal and pestle place. Sprinkle salt over the garlic, and crush together until a smooth paste forms.
  2. Add the lemon juice, tahini, and cayenne pepper. Thin with water and adjust seasoning to taste. Store any remaining sauce in a sealed container in the refrigerator.

To Assemble:

  1. Place warm flatbread on a flat surface and drizzle with garlicky tahini sauce.
  2. Sprinkle cucumber, radish, olives, romaine lettuce, red onion, and chickpeas over top.Drizzle with olive oil and a little more garlicky tahini sauce. Sprinkle with sumac, to taste.





Healthful foods made using wholesome, natural ingredients and always without gluten, dairy, eggs or corn. Christine DesRoches writes recipes for her blog, My Natural Kitchen. She lives in the Niagara region of Southern Ontario. My Natural Kitchen is a collection of deeply-nourishing and healthful foods made using wholesome, natural ingredients and always without gluten, dairy, eggs or corn. "Alternative baking" has become a favourite past-time, and something beautiful, healthy and delicious is always in the works!



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