The Mighty Chickpea

Known as cecina in Italy, this baked chickpea pancake makes a nice breakfast or light lunch, especially when served with a glass of chilled yogurt or kefir. It can also be cut into pieces and served as an appetizer with dips, salads or stews – it’s a very versatile and tasty gluten-free and protein-rich pancake.

BAKED CHICKPEA PANCAKE

CHICKPEA ‘OMELETTES’

These chickpea ‘omelettes’ or crêpes are great for lunch filled with vegetables, mushrooms, baby spinach or cheese. They are highly nutritious and packed with plant-based protein. They are very convenient to make and also really easy. They can be a great savoury breakfast, with their high protein content setting you up for a healthy start to the day. This is a great way to make an omelette without using eggs.

CHICKPEA SOCCA PANCAKES WITH MUSHROOMS & THYME

Socca are crispy-edged Mediterranean pancakes made with chickpea/ gram flour. They are perfect for topping with savoury or sweet ingredients. Slightly thicker than crepes, socca have a nutty-sweet flavour and a high protein content which makes them more of a wholesome, filling meal. They can be eaten for a fancy-ish breakfast or a laid-back dinner with a big green salad on the side. In this recipe, socca is paired with earthy mushrooms, but you can play around with whatever fillings you’d like. These are also nice with roasted tomatoes and a fried egg, or coconut yogurt and sliced fruit.