While I don’t follow a gluten-free or grain-free diet, I do love experimenting with food and trying new recipes. This grain-free flatbread is made with chickpeas and split peas and thus has been a tasty way to incorporate more protein into my diet which is often important as a vegetarian. It has quickly become a staple in my house, and I often make it multiple times a week. If you have dietary restrictions, or even if you don’t, you will find it to be a healthy, yummy option as well. Here is the grain-free flatbread recipe.
adapted from Red and Honey
1 c dry chickpeas
1/2 c dry split peas
1 tbsp apple cider vinegar
1/2 c water
1 tbsp extra virgin olive oil
pinch of salt
The night before, soak the chickpeas and split peas together with apple cider vinegar and enough water to cover.
Preheat oven to 375 degrees F and place a cast iron pan in oven to heat up as well.
Drain the water and portion out 1 cup allotments of the chickpea/split pea mixture as this will make enough for more than one flatbread. Reserve 1 cup worth. Cover the leftover mixture with fresh water and store in a sealed container in the fridge.
Place 1 c of soaked chickpea/split pea mixture into a food processor. Add water, oil, and salt.
Process until smooth.
Once oven has preheated, remove pan from the oven and grease with a little oil.
Pour chickpea batter onto the pan and use a spatula to spread and smooth.
Bake for 30 minutes or until the edges are golden brown.
There are so many uses for this flatbread. We enjoy it chopped up in salads, dipped into salsa, and even used in place of bread for sandwiches.
Do you have dietary restrictions? How will you use this flatbread?