experiment with plant protein — try this chickpea skillet bread


My favorite recipes are usually quick, easy, and have minimal ingredients. With those requirements, this is at the top of my go-to list. Making it even better? It’s a great mix of protein + fiber + healthy fat which will keep you satisfied and ward off junk food and carby cravings.

Chickpea flour is simply milled chickpeas — by soaking the flour with water, oil, and salt — it soaks up flavor and creates a creamy, thick texture. Simply heat up your trust cast-iron skillet (I’ve shared why I love them so much HERE) swirl in a bit of olive oil, add batter, and place in oven. 10 minutes later you have a dense flatbread that has a crispy, caramelized crust.

This recipe is the most basic version — but feel free to add chopped herbs, vegetables, or cheese to the batter. I like to top the skillet bread with an arugula salad, and sometimes throw a fried egg on top. It also works well with your favorite pizza toppings.

I use Bob’s Red Mill chickpea flour which is pretty easy to find at natural foods stores and traditional markets alike.

Chickpea Skillet Bread


3/4 cup chickpea flour
3/4 cup water
2 tablespoons olive oil (divided)
½ teaspoon sea salt


Preheat oven to 450. Whisk together chickpea flour, water, 1 tablespoon olive oil, and salt. Let sit for at least 30 minutes.

Preheat an 8-10 inch cast iron skillet in oven for 5 minutes. Remove, and swirl in remaining tablespoon of olive oil to coat pan. Add chickpea mixture. Place in oven for 8-10 minutes until firm and cooked through. Option to broil for 2-3 minutes to blister the top. Let cool in pan for 5 minutes, carefully loosen bread around edges with a spatula, remove from skillet and serve.

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