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.