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Chickpea flatbread with caramelized onions


(4-6 servings)


  • onion (4-5)

  • chickpea flour (2 cups)

  • lukewarm water (2 cups)

  • extra virgin olive oil (1/4 cup + 3 tbs)




  • Mix chickpea flour with water until there are no clumps. Add olive oil and let stand for at least 30 minutes and up to 12 hours.


  • Make caramelized onions: add thinly sliced onions to a pot with 3 tbs of olive oil, cover and sauté over medium heat  for 15 minutes. Remove the lid and cook with frequent stirring for another 30 minutes or until onions turn a golden-brown color.   


  • Heat the oven to 425 F. Line a 13 x 18 inch sheet pan with parchment paper and spread caramelized onions on the bottom. Pour chickpea batter evenly on top of the onions. Bake for about 30 minutes, or until flatbread is firm. Place under broiler for several minutes to get some browning. 


  • Flip the pan over onto a chopping board and cut the flatbread into rectangles. Top with spicy arugula, black pepper, za'atar or other spices of your choice.

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