Fresh-Pressed Olive Oil Club

Chickpea Flatbreads with Burst Tomato Sauce

Chickpea Flatbreads with Burst Tomato Sauce

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  • 1 cup chickpea flour
  • 10 tablespoons extra virgin olive oil, divided use, plus more for serving
  • 1 1/2 teaspoons kosher salt, divided
  • 2 pints cherry tomatoes, halved if large
  • 2 garlic cloves, finely chopped
  • One 15-ounce can chickpeas, drained (see Note), rinsed
  • 1 tablespoon dried oregano
  • 1 teaspoon sherry or red wine vinegar
  • 1/4 teaspoon merquén or smoked paprika (optional)
  • 2 tablespoons cold unsalted butter, cut into pieces
  • 1 cup coarsely grated queso fresco or crumbled feta (about 5 oz.)
  • Baby greens, such as arugula, kale, or spinach
  • Lemon wedges, for serving


Step 1

Place a rack in the top third of the oven; preheat to 450°F. Whisk the chickpea flour, 2 tablespoons of olive oil, 1 teaspoon of salt, and 1 cup water in a medium bowl or large measuring cup until combined. Let sit at least 10 minutes and up to 1 hour to let the flour hydrate.

Step 2

Heat 2 tablespoons olive oil in a 12-inch cast-iron skillet over medium-high heat until shimmering. Pour in exactly half (3/4 cup) of the chickpea batter and tilt to evenly coat the skillet. Transfer to the oven and bake the flatbread until the edges are golden brown, 8 to 10 minutes. Using a large spatula, transfer the flatbread to a wire rack. Repeat with the remaining batter.

Step 3

Meanwhile, cook the tomatoes, garlic, 1/4 cup of olive oil, and the remaining 1/2 teaspoon salt in a large skillet over medium-high heat, stirring occasionally, until the whole tomatoes begin to burst, 4 to 5 minutes. Stir in the chickpeas, oregano, vinegar, and merquén (if using). Reduce the heat to medium and continue to cook, stirring often, until the tomatoes have formed a fully chunky sauce, 3 to 4 minutes. Remove from the heat and stir in the butter.

Step 4

Slice the flatbreads in half. Serve with the tomato-chickpea mixture, cheese, greens, and lemon wedges alongside for squeezing and olive oil for drizzling.

Note: The liquid from drained chickpeas is called aquafaba, and is used by many vegans and vegetarians to lighten baked goods or make egg-free meringues.

Serves 4Recipe adapted from, March 2019