Chickpea Flour Flatbread – Crackers

First and foremost: vegan protein. Let’s talk about it. In order to get all 9 essential amino acids it’s crucial to eat a diet that is high in ….drum roll please…. variety. Did you think I was going to write that? I bet some of you imagined I’d suggest a certain food; meat, fish, animal products of some kind or a balanced ratio of plant proteins but really really: what we all need for health is a microbiome is fiber and we get fiber in a varied diet of fruits, vegetables, nuts, grains, seeds, legumes, starches and healthy whole fats. Yep. Sounds complicated but it’s stupidly simple – just eat different foods. Thank GOD the plant kingdom is replete with plant protein and sufficient for sustaining well into old age.

Gram Flour, aka chickpea flour, contains 21g of protein per cup. One bag of chickpea flour is roughly 2 cups, 16 oz. My batch makes roughly 6-8 large crackers and goes great with soup, stew or eaten on its own.


1 bag of chickpea flour – Bob’s Red Mill makes 16 oz. bags

2 Tbsp olive oil or softened plant based butter

Start with 3/4-1 cup of water and unless you still have dry flour bits you just need to mix it into a thick dough

add a pinch of salt & 1 tsp seasoning of choice: I used black pepper & cumin seed other combinations that would be nice might be curry powder, everything seasoning etc.


Preheat oven to 375

Lay parchment over a cookie sheet and press dough into a flat oval or square, about 1/4 inch thick. You can start by drawing lines with a knife (better yet, use the knife to press) in the dough for flatbread shapes or wait for the dough to cook a bit. Your choice. Bake for 30 minutes. Break crackers along the lines you made and store in the fridge.

For more chickpea health benefits, see here