sweet summertime indeed. when i think of fresh summer food, i think of pizza or flatbread topped with lots of fresh greens, basil, tomatoes, olives, avocado, mozzarella, arugula, and a balsamic glaze. well, that’s what i gave you with Vegan Summertime Chickpea Flatbread. you can have the easiest and tastiest dinner made in no time!
the flatbread is made with garbanzo or chickpea flour, and it’s a flour i really love using for savory actually! it bakes really well in my opinion.
here, i created a flatbread pizza if you will and it’s heavenly. you won’t even believe how fluffy the flatbread is!
the toppings though, that’s what really brings this recipe to life.
oh so those toppings, gosh where to start! let’s start with the vegan mozzarella only because it’s my favorite.
so there are a few options when it comes to vegan mozzarella at grocery stores but i’m always inclined to go with miyoko’s.
it’s sold at tons of grocery stores and the quality is always on point. plus, i do find it to be the most authentic and emulate the dairy counterpart well.
aaah isn’t that the smoothest batter ever!? it’s honestly a dream.
the smooth texture is all thanks to chickpea flour, it’s just divine. you will need some arrowroot powder, just two tbsp to really bind this together.
if you don’t have any, i think cornstarch or tapioca flour could be good subs!
also, you don’t bake any of the toppings, which you probably realized. the flatbread is baked by itself and then once it cools down, the toppings are added :).
let’s do a quick run down of everything you need for this recipe. as far as the toppings go, use whatever you like and any amounts you want!
just keep in mind this is NOT a flatbread that can be eaten like pizza, it’s too soft and the toppings are too heavy, so make sure ya grab a fork.
ingredients Vegan Summertime Chickpea Flatbread:
- garbanzo bean flour
- arrowroot powder
- baking powder
- apple cider vinegar
- onion salt
- garlic powder
- vegan sour cream
as for the toppings, i went with small tomatoes, fresh basil, vegan mozzarella, kalamata olives, arugula, avocado and a balsamic glaze.
you can make your own balsamic glaze if you want, which is pretty easy, but i just went with a store-bought organic one that i found at sprouts.
if you enjoy summertime recipes, here are some others you will love!
Nourishing Kale Salad with Cilantro Peanut Dressing
8 Ingredient Sun-dried Tomato Pasta
The Best Creamy Vegan Potato Salad
The Best Vegan Taco Pasta Salad
Easy Veggie Pasta Salad with Tahini Dressing
Easy Tofu and Mushroom Lettuce Wraps
The Best Homemade Vegan Burgers
are you going to make Vegan Summertime Chickpea Flatbread?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Vegan Summertime Chickpea FlatbreadCourse: 30 Minutes, Lunch & DinnerDifficulty: Easy
2-3 servings depending on portion sizes
1 cup chickpea flour
2 tbsp arrowroot powder
1 tsp baking powder
2 tsp onion salt
1 tsp garlic powder
1/2 tbsp apple cider vinegar
1/4 cup vegan sour cream (used forager brand)
1/2 cup water
1 cup small tomatoes cut in half
handful fresh arugula
1/2 block vegan mozzarella
1 medium avocado cut into pieces
1/3 cup kalamata olives
drizzle of balsamic glaze
- preheat the oven to 350 degrees.
- mix the chickpea flatbread ingredients in a bowl until a smooth batter forms.
- add to a parchment lined baking tray and smooth out with a spoon to about 1/2 inch thick.
- bake at 350 degrees for 20 minutes. cool down, add the toppings and enjoy!