Chickpea Flour Vegetable Flatbread (Vegan, 3 Ingredients)

Straightforward-to-make, 3 ingredient chickpea flour vegetable flatbread is full of satisfying flavor and nutrition, yet free of eggs, grains, gluten, nuts and dairy. Make it oil-free with one straightforward swap! The bread is reliable for sandwiches, snacks, and all manner of gnoshing!

Baked Chickpea Flour Flatbread Made with Vegetables

How about arainbowto start your day?

You’ve come to the right place, because I’ve been working all week on just such a thing.

Specifically, it’s a rainbow of vegetable flatbreads that come together in no time, taste fantastic, and are a great way to add some vegetable diversity to your daily routine. With one recipe, you can make multiple breads, simply by changing the vegetables. Beautiful!

Not Socca, Not Farinata

This flatbread is different from the batter-style flatbreads from Italy and France (Farinata andSocca, respectively). These breads are made from a very loose chickpea batter (chickpea flour, water and oil), which you pour into a hot skillet. The result is similar to a soft, baked pancake.

This chickpea flatbread is made with a veggies and chickpea flour dough that results in a more traditional “dry” bread. The slices can be used for toppings, as well as sandwiches. Toast them, too!

Recipe Benefits

Considering the old adage that we eat with our eyes first, these flatbreads deliver eye-candy satisfaction before you take a single bite.

They also happen to be:

• Vegan (egg-free, dairy-free)
• Grain-free
• Nut-free
• Seed-free
• Gluten-free
• Oil-free option
• Low in calories
• No leavening (yeast-free, no baking soda, no baking powder)

Nut-Free, Grain-Free & Egg-Free Vegetable Flatbread

Inspiration for this bread recipe comes from the folks atGreen Kitchen Stories(love this blog; head on over, asap, if you have not yet made its acquaintance).

The Green Kitchen Stories recipe is made with eggs and almond flour; if you are looking for a Paleo vegetable flatbread recipe, their recipe is perfection.

But, as they note for their recipe, replacing the eggs with plant-based options is less than satisfactory.

I tried their chia-egg version, as well as my own variations (flax eggs & a flax-chia egg combo). While satisfying, none held together as “bread,” by any definition. I attempted two psyllium husk combinations , as well. While theyworked, in that they held together, the texture was more rubber ball than bread.

I decided to head back to the drawing board. Actually, it was the cupboard. I swapped the almond flour for chickpea flour and tried again. After a few test batches, success was, literally, in hand.

The recipe? No egg replacers are needed, since the chickpea flour functions as both flour and eggs in the recipe.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

Hence, the only ingredients needed are

• chickpea flour (also known as garbanzo bean flour, gram flour, ceci flour, or besan flour)
• oil (only a a small amount; I used olive oil)
• raw, hard vegetables of your choice (e.g., broccoli, cauliflower, beet, carrot)

You will also need a small amount of water (I use filtered tap water) and optional/adjustable salt.

How to Make 3 Ingredient Chickpea Flour Vegetable Flatbread

Note that the complete instructions are also in the recipe card below.

Step One: Preheat the Oven

Preheat the oven to 400F (200C). Line a large baking sheet (with parchment paper or a silpat). I used a standard size half sheet baking pan, which is 18×13 inches. Spread the batter into an even rectangle that is 1/4-inch thick. My rectangles did not extend all the way to the edges of the pan.

Step Two: Make the Bread Dough

Process the vegetables into a fine, couscous/rice consistency. Add the remaining ingredients and pulse until blended. (water and salt go in, too; not including these in official ingredients count) to make the bread work.

The flatbread dough is moist and straightforward to spread (no rolling pin required). Here is my broccoli variation:

Step Three: Spread the Batter

Scoop the batter onto the prepared baking sheet.

Do not worry, spreading and smoothing the dough into shape is not hard at all. You can use your hands, a spoon, or a spatula. It will take you about 1 minute, or perhaps 2 minutes, if you are a perfectionist.

Step Four: Bake

Bake in the preheated oven for about 25 minutes until just set. You’ve got flatbread!

Use Different Varieties of Vegetables

I made four varieties of vegetable flatbreads: broccoli, cauliflower, carrot and beet.

Use 50% Cauliflower for Other Vegetables

Cauliflower and broccoli flatbreads require only 3 ingredients. The carrot and beet versions need to be mixed with cauliflower. The same is true in the original Green Kitchen Stories recipe, but I thought I would test my recipe with beets and carrots alone (no cauliflower). Perhaps it would be different with chickpea flour?

Nope. Using 100% beet and or 100% carrot resulted in leathery crackers instead of bread.

My subsequent batches of beet and carrot bread were each 50% cauliflower. Perfecto!

Conclusion: 50% Cauliflower is a must for vegetable variations, except for broccoli.

These breads are such an straightforward, satisfying, convenient & versatile way to incoporate more vegetables into your busy day.

Variations

Add additional flavors to the chickpea dough such as

• fresh herbs (e.g., rosemary, basil, thyme) or dried herbs (single herbs, or blends)
• garlic powder
• onion powder
• savory spices (e.g., cumin, chili powder, pepper, paprika)
• nutritional yeast (for vegan cheese flavor + added protein)

Or sprinkle with top of the chickpea flour vegetable dough with chopped seeds or nuts (e.g., sesame seeds, sunflower seeds, almonds, walnuts or pecans).

How to Serve the Flatbread

When kept plain, the flatbreads are remarkably neutral in flavor (especially the beet! I am loving the beet slices with nut butter & jam).Hummus,cashew cream cheese, andcashew Boursinare all great choices for instant spreads, perhaps topped with even vegetables such as sliced tomatoes.

The breads are terrific for sandwiches of all kinds, too.

Because these flatbreads are egg-free, they make exceptionally good (portable) power food for your on-the-go life (no refrigeration required, no fear of spoilage).

So grab a rainbow and go! Happy baking everyone, and have a wonderful, colorful, vegetable-packed weekend!

FAQ

• How should I store the bread?Store the flatbread in an airtight container at room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.
• How do I make the bread oil-free?Replace the oil with an equal amount of runny tahini, cashew butter or almond butter.
• Can I use besan or garbanzo bean flour in place of chickpea flour?Yes, all three can be used interchangeably.

What are Some Variations for this Bread?

Cauliflower Flatbread:Replace the broccoli with an equal amount of cauliflower.

Carrot Flatbread:Replace the broccoli with 6 ounces cauliflower and 6 ounces peeled carrots (about 2 medium-large carrots).

Beet Flatbread:Replace the broccoli with 6 ounces cauliflower and 6 ounces peeled beets (about 1 medium-large beet).

Ultimate Collection of Chickpea Flour Recipes

Chickpea flour is one of my go-to ingredients for gluten-free baking. You can see all of mychickpea flour recipesHERE.

• 4-Ingredient Zucchini Skillet Flatbreads {Grain-Free, Vegan, Straightforward}
• Flourless Lentil Flatbread {Grain-Free, Vegan}
• Creamy Broccoli Hummus {vegan, oil-free option}
• Beet & Toasted Pepita Dip {vegan, oil-free, nut-free}
• 4-Ingredient White Bean Flatbread {grain-free, vegan}
• Straightforward Chickpea Flour Naan (V, Grain-Free)