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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the perfect make-ahead summer dish – chickpeas with roasted eggplant, peppers + basil

Stock up on eggplant, peppers, and fresh basil and make this staple salad all summer long. It will become a go-to for bringing to a picnic or BBQ – or simply keeping on hand in your fridge when hunger strikes. I love make ahead recipes that get better and better the longer they sit – and this chickpea dish fits the bill.


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I first heard about it probably a year and a half ago or so when watching a documentary that claimed moringa was a ‘miracle’ food that has incredible high, bioavailable nutrient, minerals, and amino acids. On top of that, it is an excellent supplement to our diets, as the nutrient content in our food supply becomes increasingly diminished.