Savory Chickpea Flatbreads
These flatbreads are a delightful blend of chickpeas and spices, creating a warm, comforting dish that’s perfect for dipping or wrapping around your favorite...
I absolutely love making these Savory Chickpea Flatbreads on lazy weekends.
They remind me of my travels where street vendors would serve up fresh, warm breads filled with all sorts of goodness.
The best part?
They’re super easy to whip up, and you can customize them with whatever spices or herbs you have on hand.
Trust me, once you try these, you’ll want to keep them in your weekly rotation!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Chickpeas are the star here, providing protein and fiber. You can also toss in some fresh herbs like parsley or cilantro for extra flavor. If you're gluten-free, just swap out the whole wheat flour with your favorite gluten-free blend!
Tips & Notes
- •I love to serve these with hummus or a fresh salad for a light meal.
- •If you like a bit of heat, feel free to add some chili powder or cayenne pepper to the dough.
Recipe Variations
- •Sometimes I'll add some nutritional yeast for a cheesy flavor.
- •You can also experiment with spices like smoked paprika or garlic powder for a different twist.
Storage & Freezing
Store any leftover flatbreads in an airtight container in the fridge for up to 3 days. You can reheat them in the skillet for a few minutes to bring back that lovely texture!
Frequently Asked Questions
Can I make these flatbreads ahead of time?
Absolutely! You can prepare the dough and store it in the fridge for up to 2 days. Just roll and cook them fresh when you’re ready to eat.
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Ingredients
Instructions
- 1
In a large bowl, mash the cooked chickpeas with a fork or potato masher until mostly smooth, leaving some chunks for texture.
- 2
Add the whole wheat flour, ground cumin, ground coriander, turmeric, and salt to the mashed chickpeas. Mix until combined.
- 3
Gradually add in the water, mixing until a dough forms. If it’s too dry, add a little more water, a tablespoon at a time.
- 4
Divide the dough into 4 equal pieces and shape each piece into a ball.
- 5
On a floured surface, roll out each ball into a flatbread shape, about 1/4 inch thick.
- 6
Heat the olive oil in a non-stick skillet over medium heat. Once hot, add one flatbread at a time.
- 7
Cook each flatbread for about 3-4 minutes on each side, until golden brown and slightly crispy.
- 8
Remove from the skillet and keep warm in a clean kitchen towel while you cook the remaining flatbreads.
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