This recipe is a great way to momentarily abstain from carbs. Roasted chickpea flour bread made with broccoli and flax seeds. By mixing the flour with broccoli, it becomes more moist and greener in color. The flax seeds add oil to the bread bringing out the buttery and soft textures.
They are soft, very filling and delicious. Because the flour is made from beans, it’s high in protein, vitamin Bs and fiber. The gluten-free aspect of chickpea flour makes it easy to digest and contributes positively to weight loss.
In the Middle East, chickpea flour bread is called “socca” and they look like thin pancakes mixed with eggs, cilantro, and spices. This roasted chickpea flour bread are so popular not only in the Middle East but in India, Pakistan and even France. They all make their own versions of the bread because of the versatile nature of this nutritious flour.
The journey of cooking is always a process of discovery, varying in tasteful combinations and flavors inspired by what was in the fridge. Just when you thought you had nothing tasty to make voila! If I do want to make a set recipe, I will go out and buy precisely those ingredients. Especially when I have people over for dinner and I am cooking for a large group then the grocery shopping is more systematic and proportioned. But if I am cooking for my husband and myself, then I am creating with what I have in my fridge. My cravings will change on a daily basis but the idea is to stay inspired and eat healthy.
Making my way into 4 to 5 markets once or twice a month is normal. I buy what I need for my pantry such as dry goods like nuts, seeds, noodles, rice, flour, beans and spices. Then I would shop for what I need in my fridge like fruits and vegetables much more frequently. It’s just easier this way because when my pantry is fully stocked I have more choices with non-perishables I have nicely stored and organized.
I’ve paired the bread with some delicious toppings that suit my cravings for something healthy and flavorful. By toasting lentils, they are nice and crunchy on the bread giving it a very nutty flavor.
The arugula salad was something I had in my fridge so feel free to use any baby greens to add to this “salad-on-bread” recipe. I would also suggest some baby spinach with this combo.
Next is dicing some daikon and beets to add to the salad giving it a nice crunch to every bite. I quickly marinated them into lemon, water and sea salt. When diced, it’s easy to marinade with something citrusy and acidic flavoring the veggies nicely. But it’s up to you. They are just as good raw although it can be a bit bitter.
Finally I had some mangoes in the fridge so I decided to mix it up with some lemon, garlic, chili, mangoes and sesame seeds. This recipe is heavenly I swear!
Total Time: 40 Minutes Prep Time: 25 Minutes Cooking Time: 15 Minutes Serves: 2-3 People
In a mixing bowl, add 2 cups of roasted chickpea flour, add 2 cups of water, and some olive oil.
Add some ground broccoli, flax seeds and sea salt into the mix. Stir well until the consistency looks like dark pancake batter.
Heat up the frying pan, and begin cooking the bread in circular forms. Cooks in about 5 minutes the smaller the bread.
Mix arugula, sprouts, toasted lentils, diced daikon, diced beets and some sesame seeds and have it ready to place on top of bread.
You are welcome to marinate the daikon and beets in lemon, water and salt. You can also use organic apple cider vinegar.
Fresh Mango Chutney:
In a food processor blend mangoes, sesame seeds, cilantro, lemon juice, green chilis, garlic (optional), and sea salt.
2 cups of Chickpea flour
2 1/2 cups of water
1 tablespoon of olive oil (optional)
1 teaspoon of sea salt
1 cup of broccoli
2 tablespoons of flax seeds
1 cup of arugula
1 large daikon diced
1 large beet diced
1 tablespoon of sesame seeds
1/2 cup of sprouts
1 cup of toasted lentils
1 cup of sesame seeds
2 cloves of garlic (optional)
1 teaspoon of sea salt
1 bunch of cilantro
2 green chilis (optional)
Enjoy! For other healthy and easy recipes go to my all-recipes page or click below if you want to learn more about cooking with Masterclass. This post contains an affiliate link.
- 2 cups of Chickpea flour
- 2½ cups of water
- 1 tablespoon of olive oil (optional)
- 1 teaspoon of sea salt
- 1 cup of broccoli
- 2 tablespoons of flax seeds
- 1 cup of arugula
- 1 large daikon diced
- 1 large beet diced
- 1 tablespoon of sesame seeds
- ½ cup of sprouts
- 1 cup of toasted lentils
- Mango Chutney:
- ½ mango
- 1 cup of sesame seeds
- ½ lemon
- 2 cloves of garlic (optional)
- 1 teaspoon of sea salt
- 1 bunch of cilantro
- 2 green chilis (optional)
- In a mixing bowl, add 2 cups of roasted chickpea flour, add 2 cups of water, and some olive oil.
- Add some ground broccoli, flax seeds and sea salt into the mix. Stir well until the consistency looks like dark pancake batter.
- Heat up the frying pan, and begin cooking the bread in circular forms. Cooks in about 5 minutes the smaller the bread.
- Mix arugula, sprouts, toasted lentils, diced daikon, diced beets and some sesame seeds and have it ready to place on top of bread.
- You are welcome to marinate the daikon and beets in lemon, water and salt. You can also use organic apple cider vinegar.
- Fresh Mango Chutney:
- In a food processor blend mangoes, sesame seeds, cilantro, lemon juice, green chilis, garlic (optional), and sea salt.