Chickpea Flatbread with Olive Tapenade Recipe

Name: Chickpea Flatbread with Olive Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tsp. chopped fresh rosemary or thyme; 2 Tbs. olive oil; 1 cup unbleached white flour; 1 cup chickpea flour; 1 tsp. salt; 1/4 tsp. black pepper coarsely ground; 1 1/2 cups warm water; oil for frying; 6 cloves garlic, peeled and chopped; 1/2 cup capers, rinsed; 1 3/4 cup kalamata olives, pitted; 1 tsp. thyme, fresh, chopped; 1 tsp. oregano, fresh, chopped; 1 Tbs. fresh lemon juice; freshly ground black pepper; olive oil, extra virgin

Servings: persons

1/2 tsp. chopped fresh rosemary or thyme
2 Tbs. olive oil
1 cup unbleached white flour
1 cup chickpea flour
1 tsp. salt
1/4 tsp. black pepper coarsely ground
1 1/2 cups warm water
oil for frying
6 cloves garlic, peeled and chopped
1/2 cup capers, rinsed
1 3/4 cup kalamata olives, pitted
1 tsp. thyme, fresh, chopped
1 tsp. oregano, fresh, chopped
1 Tbs. fresh lemon juice
freshly ground black pepper
olive oil, extra virgin

1
FLATBREAD: Gently heat rosemary or thyme in olive oil for 2 minutes on very low heat.
2
Set aside to cool for 2-3 minutes.
3
Mix both flours with salt and pepper.
4
Add water to flour mix and beat with a whisk till smooth.
5
Beat in herb-infused olive oil.
6
Allow batter to sit for 20 minutes.
7
Heat a heavy cast iron skillet on medium-high heat.
8
Oil lightly.
9
Pour about 1/4 cup batter into skillet, tipping it so batter thins out into about a 6-inch circle.
10
Cook for about 30 seconds until crepe is golden brown on bottom; then flip it over with a spatula and cook 10-15 seconds more.
11
Remove crepe to plate and keep covered.
12
Repeat.
13
TAPENADE: In a food processor, combine garlic, capers and olives.
14
Puree until smooth.
15
Add thyme, savory and lemon juice.
16
Season with pepper.
17
Continue to puree while slowly adding olive oil.
18
Stop when you have formed a smooth, spreadable paste.

680

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 tsp. chopped fresh rosemary or thyme, 2 Tbs. olive oil, 1 cup unbleached white flour, 1 cup chickpea flour, and more.

Yes, Chickpea Flatbread with Olive Tapenade falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chickpea Flatbread with Olive Tapenade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions