This gluten-free chickpea flatbread recipe is so easy to make and so versatile. You can simply add some herbs to the batter before making them in a pan, then slice your flatbread into wedges, and serve with an olive oil dip. You can also use it as a meal-prep ingredient for making wraps, burritos, or softshell tacos. The possibilities are endless!

Gluten-free chickpea flatbread sliced into wedges with red chili oil in a small saucer all on a grey plate.

If you want to make this flatbread the main meal, you can also add a side of roasted vegetables as a compliment. Check out my Roasted Brussels Sprouts recipe which bakes in the oven while you make this flatbread recipe on the stovetop!

What are Chickpeas?

Chickpeas are also known as garbanzo beans. They are commonly used in Indian, Egyptian, Greek, and Turkish cuisines to make dips (like hummus), falafels, sauces, and curry dishes. They can also be roasted and tossed into salads or eaten by themselves.

Chickpeas can also be ground into flour. Chickpea flour has become a popular alternative to wheat flour, especially for those who want to avoid gluten.

What Are the Health Benefits of Chickpea Flour?

Chickpea flour is high in fiber and an excellent source of protein because it contains 8 of the 9 essential amino acids your body cannot produce on its own.

It is surprisingly rich in vitamins and minerals. For example, it is high in folate, which can help prevent spinal cord defects in newborns.

It also contains antioxidants that can help reverse the damage that free radicals can cause to your body. Did you know that free radicals can come from eating processed foods?

Ingredients

Chickpea flour - I use the Bob's Red Mill brand.
Water - I use filtered water to avoid any off-taste from tap water.
Italian seasoning - this is an optional ingredient that I use when making flatbread as the main dish for the meal.
Garlic powder - I always add garlic powder as it works well in any situation.
Salt - any type of salt will work but I recommend fine-grained salt for this recipe.
Olive oil - use extra-virgin for the best flavor and cold-pressed for health benefits.

Instructions

Gluten-free chickpea flatbread ingredients added to a white mixing bowl on a white marble countertop.

Add the water, chickpea flour, Italian seasonings, garlic powder, and salt to a large non-metal mixing bowl.

Gluten-free chickpea flatbread ingredients combined in a white mixing bowl on a white marble countertop.

Whisk the ingredients to form a batter, then let it sit for 30 minutes at room temperature. This allows time for the water to fully absorb. When you are ready to start cooking, whisk it again.

Gluten-free chickpea flatbread batter in cast iron pan, cooking on first side.

To make each flatbread, coat the bottom of a pre-heated cast iron pan with ½ teaspoon of oil. Pour one ladle full of batter into the pan and cook for about 4 minutes.

Gluten-free chickpea flatbread batter in cast iron pan with spatula for flipping.

Gently run a metal spatula along the edge and underneath the flatbread to loosen. If it's not releasing from the pan, cook it for a minute longer.

Gluten-free chickpea flatbread batter in cast iron pan cooking on other side.

Flip the flatbread to the other side and cook for about 3 more minutes. Repeat the cooking process for the remaining batter.

Two cooked gluten-free chickpea flatbreads on a cooling rack.

To preserve the crispy edges, transfer the flatbread to a cooling rack. After a few minutes, flip it over. Be sure to wipe any condensation that may have formed on the surface below the rack.

A stack of cooked gluten-free chickpea flatbread on a grey plate, on a white marble countertop.

If you prefer a more pliable flatbread, stack them on a plate instead of using a cooling rack as the condensation will soften them. Definitely use this technique if you are planning to make wraps.

Cooked gluten-free chickpea flatbread sliced into ⅛th wedges on a grey plate, on a white marble countertop.

Slice into wedges and serve with an olive oil dip. I simply add some salt, black pepper, and red chili flakes to the oil for added flavor, but feel free to add any flavors you enjoy.

Other Ways to Use Chickpea Flatbread

Instead of making this flatbread as the main dish, you can also use them to make wraps, burritos, or soft-shell tacos.

Equipment

White plastic mixing bowl on white marble countertop.

Since chickpea batter can tarnish metal surfaces, use a glass or other non-metal mixing bowl.

White plastic ladle on white marble countertop.

Using a ladle to pour the batter into the pan makes the perfect size flatbread.

Black cast iron pan on a white marble countertop.

A well-seasoned 10-inch cast iron pan works great for this recipe. I prefer using this over a traditional non-stick pan because the non-stick coating can release toxins into your food.

Metal spatula with black handle on a white marble countertop.

Use a metal spatula that isn't too thick or has an angled edge. This will make it easier to remove the flatbread from the pan without tearing it.

Cooling rack on a white marble countertop.

A cooling rack is essential if you want your flatbread to stay crispy.

Storage

You can store the flatbread in an airtight container in the refrigerator for 3-4 days. They will no longer be crispy, but they will become even more pliable.

Recipe

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