Chickpea flatbread is incredibly easy to prepare and an blank canvas for flavours and toppings! This one is an ode to spring with the addition of asparagus and sweet peas. Enjoy it as a quick grab and go snack or pair it with a side salad of delicious leafy greens for a light meal.
Spring Chickpea Flatbread with Asparagus and Sweet Peas
Chickpea flatbread is incredibly easy to prepare and an blank canvas for flavours and toppings! This one is an ode to spring with the addition of asparagus and sweet peas.
- 1 cup chickpea flour
- 1 cup + 2 tbsp room temperature water
- 1/2 tsp fine sea salt
- 1/4 tsp onion powder
- 1 tbsp nutritional yeast
- 3 tbsp olive oil, divided
- 6-7 asparagus spears, cleaned and broken in half
- 1/4 cup fresh or frozen sweet peas
- 2 tsp coconut oil
- sprinkle of maldon sea salt for garnish
In a medium sized bowl mix the chickpea flour, water and salt; cover and set aside for at least 4 hours (you can use this immediately but the longer it sits the better the flavour).
When ready to bake preheat oven to 375 degrees.
Into the chickpea mixture stir in 2 tbsp of the olive oil, onion powder and nutritional yeast.
Place a 9 or 10" cast iron skillet in the oven for about 3-5 minutes to heat up. Remove from the oven, add the coconut oil and swirl it around until it coats the bottom.
Pour the chickpea mixture into the skillet and sprinkle around the asparagus and peas. Bake for 18-20 minutes until mixture feels slightly firm in the center. It will firm more as it cools.
Once out of the oven brush the warm bread with the remaining olive oil and sprinkle with the maldon salt. Serve immediately.
A cast iron skillet yields amazing results but use any oven safe skillet or baking dish!