Finding vegan and gluten-free bread at a grocery store is not an easy task for most. But, why not make your own? In comes this chickpea flatbread! This "bread" is slightly dense, but has a great crumbly crunchy texture that’s great with cabbage rolls, spaghetti, stews, and so much more. This one has garlic and parsley, which pairs wonderfully with pasta, but it's incredibly easy to change the seasoning based on what you are going to eat it with. The sky's the limit with this chickpea flatbread!

Chickpea Flatbread [Vegan, Gluten-Free]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Calories

63

Serves

6

Cooking Time

15

Ingredients

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

Preparation

  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!

Nutritional Information

Total Calories: 378 | Total Carbs: 58 g | Total Fat: 6 g | Total Protein: 22 g | Total Sodium: 1127 g | Total Sugar: 10 g Per Serving: Calories: 63 | Carbs: 10 g | Fat: 1 g | Protein: 4 g | Sodium: 188 mg | Sugar: 2 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. 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.

  2. 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.