Chickpea Flatbread with Squash requires only 2 main ingredients and makes for a high protein delicious flatbread that can be topped with just about anything! Think simplified vegan pizza. Gluten-Free too. Perfect healthy dinner.
Chickpea flatbread originally was my farinata recipe.
The first time I tried farinata (a classic Italian chickpea crepe/pizza/flatbread) was when I was traveling through the region of Liguria in Italy with D and my parents. I loved it. It’s a super thin chickpea flatbread, frequently seasoned with fresh rosemary that is magically simple but ever so flavorful.
Naturally it become a frequent recipe that I made at home. It doesn’t even need that much livening up. Sure you can spread a thick layer of home made vegan basil pesto on top, but you don’t even have to.
So when D and I were renting an apartment in Buenos Aires and the local grocery store had bins full of all sorts of spices and chickpea flour I knew I was going to be making my all time favorite vegan chickpea flatbread. But I wanted to do more with it this time. Add a bit of a twist.
Butternut squash seemed like a perfect candidate. Using a box grater and the finest setting I shredded the butternut squash until it was just paper thin little wisps of squash and added that to the mix, along with some spices – paprika and herbs de provence.
I’ve gotten so used to cooking without spices in my travels, because I can’t exactly fit dozen of glass spice jars into my backpack, but when I see stores sell spices by weight and I can just get a few tablespoons, I go a bit overboard. I just can’t help myself. It’s like a kid in a candy store, except just me with spice bins.
It doesn’t help that herbs of provence is hands down my new favorite spice mix. So much flavor and such a great combination of spices.
In this recipe the chickpea flour gets mixed with water and olive oil and then that just sits and absorbs, for hours, or even better overnight. Then when you are ready for cooking add in the butternut squash and the spices. Bake at 425 degrees F in a preferably large cast iron pan that you have greased with additional olive oil.
And don’t do what I did – which is line the cast iron pan with aluminum foil, no greasing and pour the mixture in, to then have to unpeel the tin foil from half of my vegan squash and chickpea flatbread when cooked.
This was a nightmare. Remember when you were in middle school and it was popular to separate the aluminum from the gum wrappers and stick it everywhere? Or was that just me? I mean I have entire notebook covers covered in the aluminum that I unstuck from those Wrigley gum wrappers.
Well this was just like that. Except no fun at all. Unpeeling aluminum foil from your flatbread that you’re just dying to eat is miserable. I wouldn’t wish that experience on anybody.
So definitely don’t do what I did. Skip the aluminum foil and place directly on the cast iron pan! I only needed to make that mistake once to learn my lesson. Now the batter goes straight into the cast iron pan.
Once baked cut into eight slices and enjoy! I love the taste of this chickpea flatbread just plain, but it’s even better with a dollop of freshly made basil pesto and a sprinkling of vegan Parmesan. Completely up to you how to serve this and it’s delicious both hot and cold. Keeps well for a few days in the fridge too, though this never lasts that long in my house because I’m always tempted to just grab another slice.
Next time I make this I’m going to experiment with using this as a pizza base with some toppings and vegan cheese on top. Stay tuned to hear how that turns out! Something tell me it’s going to be delicious too.
For serving if you want a bit more toppings for this chickpea flatbread you’ll want to have a batch made of my vegan basil pesto to serve with this. Along with avocado this makes for a perfect topping for a full dinner meal.
The topping and serving options are endless.
Why this chickpea flatbread is so good:
- you only need a couple of main ingredients
- this is the ultimate comfort food
- this can be used as a base for other spreads/toppings or served plain as is
- minimal prep and low fuss
- it’s vegan, gluten-free, high protein and packed with a hidden veggie
- for a regular chickpea flatbread omit the shredded squash
- instead of butternut squash use pumpkin, sweet potatoes, other types of squash etc
- instead of baking try broiling this chickpea flatbread
- Best to use a cast iron pan for the chickpea flatbread
- Make sure both the oven and the cast iron pan are properly preheated before pouring the batter
- Let the batter rest for a few hours or even overnight for maximum flavor
How to make my chickpea flatbread with squash:
Let me know what you think of my recipe in the comments (and how you choose to serve this) below or tag me (@avocadopesto) on social media!
- 1 cup chickpea flour
- 1 cup water
- 3 tablespoons extra virgin olive oil
- 1 teaspoon paprika optional
- 1 teaspoon herbs de provence optional
- 1 teaspoon salt
- 1 tablespoon chopped parsley optional
- 1 cup finely shredded butternut squash
- In a bowl combine chickpea flour, water and olive oil. Whisk until smooth. Cover and let sit 4 hours - overnight.
Preheat oven to 425 degrees F. Preheat cast iron pan in the oven.
- To the bowl add paprika, herbs de provence, salt, parsley, and shredded butternut squash. Mix.
Once preheated and hot lightly oil cast iron pan and pour the mixture into the pan.
- Bake for 30-45 minutes, turning halfway, until cooked through and lightly browned.
- Cut into 8 slices.
Serve flatbread topped plain or topped with pesto or spread of choice.