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Chickpea Flatbread

We’re calling this a Chickpea Flatbread, but the consistency and shape is a lot like a crepe.

Unlike a traditional crepe, though, this one’s made with nutrient-dense chickpea flour and is totally gluten-free.

It’s super easy to make and is delicious topped with vegetables and za’atar an incredibly flavorful Middle Eastern spice mix.

Want a step-by-step tutorial? Keri made it on the Rachael Ray Show, and you can watch it, here.


  • 1 cup chickpea flour
  • 1 cup (8 ounces) water
  • 1 1/2 tablespoons (plus more for pan) olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon za’atar
  • 1 cup shiitake mushrooms, roasted
  • 1 cup broccoli rabe, roasted
  • 1/2 cup red onion, roasted


  • Whisk together the chickpea flour, water, olive oil, and salt in a small bowl. Let rest for 1/2 hour to 2 hours in the refrigerator to give the flour time to absorb the water.
  • Heat the oven to 450°F and preheat a 10 inch pan for 5 minutes.
  • Drizzle a teaspoon or so of olive oil into the pan and swirl to coat the bottom.
  • Whisk the chickpea batter quickly and then pour about a third into the hot skillet. (Half of the batter for a thicker crepe)
  • Bake the flatbread for 8-10 minutes, until it’s cooked through. (Optional): Heat under the broiler to blister the top.
  • Move the flatbread to a plate, top with warm veggies and za’atar, and serve.


Instead of a flatbread made with refined, white flour, this one’s gluten-free and higher in nutrients like protein, fiber, and antioxidants, thanks to the the garbanzo base. Broccoli rabe is a great source of vitamins A, C, and K.

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