Chickpea Flatbreads with Tasty Toppings

Gluten-free chickpea flatbreads served with your choice of roasted vegetables, garlic mushrooms, or avocado and smoked salmon.

Gluten-Free Healthy Lunch High Protein Vegetarian Option

Estimated Nutrition

Calories

200

kcal / serving

1600 kcal total

Carbs

17.3g

per serving

138.4 g total

Fat

11g

per serving

88 g total

Protein

9.5g

per serving

76 g total

Cook Time

minutes

Serves

flatbreads

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

handful

Cheddar

grated

Fruits

piece

Avocado

ripe, sliced

squeeze

Lemon Juice

GrainsCereals

250

Gram Flour

chickpea flour

NutsSeeds

pinch

Salt

pinch

Black Pepper

freshly ground

tsp

Cumin Seed

clove

Garlic

finely chopped

pinch

Thyme

dried

tsp

Black Sesame Seeds

OilsFats

tbsp

Coconut Oil

or ghee, for frying

tbsp

Ghee

or coconut oil

tsp

Ghee

Seafood

200

Smoked Salmon

sliced

Vegetables

piece

Courgette

trimmed and roughly chopped

handful

Cherry Tomato

piece

Aubergine

small, trimmed and roughly chopped

250

Mushroom

Rocket

Method

For mushroom topping, fry mushrooms, garlic, and thyme in ghee, then top flatbreads with mushrooms and cheese and grill until melted.

For salmon topping, layer avocado, smoked salmon, rocket, sesame seeds, and lemon juice onto flatbreads.

For roasted vegetables, roast chopped courgette, tomatoes, aubergine, cumin seeds, and ghee at 220°C for 30-40 minutes.

Pour 4 tablespoons of batter into the pan and cook for 1-2 minutes per side until golden brown.

Heat a greased frying pan over medium-high heat.

Whisk gram flour, salt, pepper, and 400ml cold water into a smooth batter and rest for 30 minutes or overnight.