Grounding Chickpea Farinata

Breakfast on the run? no problem! lunch box filler? we have you sorted! afternoon pick me up? yep, we have you there too! This is such a delicious and simple recipe to make at home, and it will set you up for the day – or even better make it and enjoy it tomorrow in your lunch box!

Chickpea flour (also known as garbanzo flour) has a delicious nutty flavour and is naturally rich in protein and fibre. You are able to find it in most major supermarkets, health food stores and grocery stores РNorthern Beaches peeps; check out Harris farm! they have it in the flour isle.

This recipe is nut free, wheat free, dairy free, vegan and bursting full of fibre, phytonutrients and yummy goodness. 


1 1/2 tablespoons olive, avocado or macadamia oil
2 cups of chickpea flour
2 cups of water
1 lemon, zest + juice
1/2 teaspoon salt
black pepper to season

1/2 bunch of herbs (your choice of thyme, rosemary, basil, sage oregano) roughly chopped
1 cup vegetables of choice (roasted carrots, sweet potato, pumpkin, cauliflower, fennel, capsicum etc)
1 cup of finely chopped greens such as spinach, silverbeet and kale


  1. Preheat the oven to 220 degrees and pour the oil of choice into 15-18 cm cast iron pan or baking dish. Place pan/dish into the oven while you prepare the filling.
  2. Whisk together chickpea flour, water, lemon, salt, and pepper in a large bowl or jug until well combined. you can even prepare this mixture ahead of time as it keeps well in an airtight container.
  3. Add herbs, vegetables and greens into the chickpea flour mixture and stir to combine.
  4. Remove pan/baking dish from the oven and using an oven mitt, tilt the dish so that the oil covers the whole pan.
  5. pour over chickpea flour mixture straight into the centre of the pan, bake in the oven for 30-35 minutes or until golden brown.

Serve with a delicious seasonal garden salad, roasted veggies, ripe avo

Recipe developed with love and passion by Kate Levins \\ Nourishing Club

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