Chickpea nut flatbread

    20 min

    If you are craving socca or farinata as a snack but don't have chickpea flour in your cupboard, here is a great quick alternative with tinned chickpeas.

    2 people made this

    Makes: 4 flatbreads

    • 1 (400g) tin chickpeas
    • 3 tablespoons of the chickpea liquid
    • 4 tablespoons olive oil
    • salt and pepper
    • 1 teaspoon ground cumin
    • 1 1/2 tablespoon plain flour
    • 3 to 4 walnuts, chopped

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Preheat your oven to 200 C / Gas 6. Line a baking tray with greaseproof paper.
    2. Drain the chickpeas and reserve 3 tablespoons, discard the rest or use for vegan meringues. In a bowl add chickpeas, reserved liquid, oil, salt, pepper, cumin and four. Crush coarsely with a cooking spoon, then stir in the walnuts.
    3. Place 4 equally size heaps on the baking tray at ample distance. Flatten each to make a flatbread. Bake in the preheated oven till browned, about 15 minutes.


    You can also add a little finely diced apple.

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