Chickpea Flatbread

Chickpea Flatbread

A Fancy Southern European Flatbread 😉

Depending whether you´d like to be a French or an Italian chef you can call your chickpea bread accordingly. Socca originates from France and Farinata from Italy, but both depict the same huge chickpea pancake/flatbread.

I have made chickpea galettes several times, both for sweet and savoury brunch, but now as I had some wild garlic pesto around I wanted to find a suitable easy made bread to spread it on. I had heard of a chickpea bread alternative for a white bread but I didn´t really know what else is needed for baking it. 
I have also tried several times to make a black rye bread, but as it is a sourdough bread it takes quite a time to get it right and I have not succeeded perfectly yet. One day, I promise! But at the moment this chickpea bread came to life. I am not so sure if it would be my go to bread on everyday basis, but it is definitely a perfect life saver when you´re in need. Also it is very healthy, gluten free, protein loaded thanks to the chickpeas, and though it doesn´t fit the low-carb diet it is still low-glycemic.

After a little recipe testing I came out with my version of a Socca/Farinata. It is basically like making a galette batter but instead of frying it in batches on a pan you put a thicker layer on a skillet pan and bake it in the oven. As I didn´t have an ovenproof skillet around I just used an 18 cm round cake pan and it worked out fine.


Perfect for those Breadless Days

Chickpea bread can be a little bland on its own but it turns into an amazing bread substitute when paired with tasty spreads.

Some people eat it plain, some with olive oil, but I prefer to have a bowl of hummus or pesto aside 😉

Here I used my wild garlic pesto as the topping. For the recipe click here.

Chickpea Flatbread That Is:
  • Super Easy to make
  • Few Healthy Ingredients
  • High Protein 
  • Gluten Free
  • Low Glycemic
  • Vegan

Chickpea flatbread

Prep Time2 hrs
Cook Time30 mins
Course: Side Dish, Snack
Cuisine: French, gluten free, Italian, vegan
Author: mylifemytreats


  • 3/4 cup chickpea flour 70g
  • 3/4 cup water 175g
  • 2 tbsp nutritional yeast 5g
  • thyme fresh
  • salt
  • garlic powder or in the mill
  • 2 tbsp sesame oil


  • stir chickpea flour with water until there are no lumps and set aside for 2h
  • when the batter has sat preheat the oven to 200 °C
  • using a cake mold cover it with a parchment paper and put into the oven to warm up when the oven has reached about 100 °C
  • add chopped thyme, nutritional yeast, salt and garlic to the batter according to your liking, stir to combine
  • take the warmed up mold out of the oven, prinkle the oil on the bottom and pour the batter in
  • Bake 30 min
  • let it cool down a little and serve


  • used 18cm mold
  • if you have an oven-safe skillet it would be ideal, no parchment paper needed then
  • can use any oil of preference 
  • this bread is best paired with my wild garlic pesto

Have you tried Socca/Farinata bread before?
Let me know if you try this recipe. I am always curious to hear your feedback! 

Also, don´t forget to tag me on your posts on Instagram with #lifetreatsrecipe and @my_life_my_treats so I can enjoy all your creations!

Lots of Love! 

Life is What You Bake of It


xoxo, LT

xoxo, LT

Share this post:

Share on facebook
Share on twitter
Share on pinterest
Share on email
Share on print


Share your thoughts

Your email address will not be published.


Welcome to my page!

I am a professional ballet dancer, yoga teacher and TCM student.

I share love, happiness, positivity, healthy recipes and a bit of my own thoughts and travels.
Feel free to follow me here as well as on my Instagram and Pinterest.

With Love,

Looking for Something?

Follow me on Instagram