chickpea flour

Za'atar Swirl Bread by Lindsey | Dolly and Oatmeal

as i'm sure a lot of you know, my love for chickpea flour runs deep, deep enough to write an entire cookbook dedicated to it.  that's not to say that my affinity for the flour didn't fade.  after recipe testing with it for over a year or so, i developed a distaste for it.  after i turned in my manuscript, i was somewhat repulsed by its subtle flavor for a good year.  each time i went to the grocery store i stocked up on chickpea flour, so when i was done with writing it, i felt a sense of freedom that i could shop without the demand to purchase it.  there are still some favorite recipes that i make almost weekly, namely socca.  frank loves it. plus, it's an easy meal to pull together with a hearty vegetable for dinner, and (bonus!) frank knows how to make it, so that means i can get a night to not worry about prepping a meal.  

since having amesy our meals have become somewhat of a routine; a well-oiled machine, i would say.  i generally worry about what we're going to eat way too far in advance of dinner. so having a little schedule provides some much needed sanity in a world of baby-uncertainty and chaos.  and while i love routine (almost to a fault), i also crave spontaneity at times.  which is why i love this za'atar bread recipe with my whole heart.  it's very much like socca in that it's made from chickpea flour and water, but it's is baked, not fried, and has an abundance of flavor from the za'atar.  this little dish was all i needed on "socca night" to get me out of my routine (while still kinda existing in one) and jazz it up a little.  plus, i'm not sure i had this much fun cooking a dish in a really long time (thank you jessica!).  polka-dotting the bread batter with za'atar oil, and then swirling them to make super easy/fancy looking swirls is a good night in my book.  i guess the moral of this story is go beyond what makes you comfortable, if only a teeny bit, it may make all the difference.

this recipe comes from jessica murane's debut cookbook, one part plant.  i was first introduced to jessica via twitter (i think), when we were first starting out in the blog world.  jessica had graciously asked me to contribute a little write-up on one of my favorite ingredients and i was completely taken aback that someone was interested enough in what i thought, let alone what a favorite ingredient of mine was.  and from that time on, i learned that jessica's way was to engage, discuss, and understand, as she had done on her blog, and now, on her podcast.  she carries that beautifully into her book with a frank conversation about how she healed her body/mind/soul with plant-based whole foods.  her recipes are simple, full flavored, and vibrant.  there's a recipe for white bean buffalo hummus (for those of us who can't digest chickpea easily - hello!), an open-faced falafel sandwich, and a recipe for chocolate hazelnut crispies that are all on my to-make list when i'm off of my cleanse.  in the meantime, i'll be swirling some za'atar into my bread from now on! 


za'atar swirl bread | v + gf

the za'atar bread is amazing as is.  i happen to love garlic, so i added a clove to the batter after adding the water.  i also sprinkled some flaky sea salt on top when it had finished baking.  

| makes 8 servings |

  • 2 tablespoons ground sumac
  • 5 teaspoons sesame seeds, toasted
  • 1 tablespoon dried thyme
  • 1/2 teaspoon salt
  • 3 tablespoons olive oil, plus more for the pan
  • 1 cup chickpea (garbanzo bean) flour
  • 1 cup water


  1. first, make the za'atar mixture: in a small bowl, combine the sumac, sesame seeds, thyme, salt, and oil.  set the mixture aside to let the flavors meld until your batter is ready.
  2. add the flour to a medium bowl and stir in a little water at a time until you have a thin batter.  set it aside for 2 hours.
  3. preheat the oven to 350ยฐF and grease an 8-or 9-inch round pan (jessica notes that she prefers a cast-iron skillet for this - and so do pour the batter into the pan.  drop and scatter 1/2-teaspoon-size scoops of your za'atar spice mixture on top of the batter.  it should look like za'atar polka dots.  with a knife or skewer, zigzag and swirl through the batter from one side of the pan to the other. make sure you go all the way to the edges; you want to be sure to distribute the spices throughout.
  4. bake the bread for 25-30 minutes, until the edges begin to brown and the dough pulls slightly away from the sides.  let it cool for at least 5 minutes.  cut and serve.  jessica notes: this bread makes a great appetizer to go with dips and spreads, especially hummus and baba ganoush.

similar recipes:

cauliflower pasta w/ za'atar & olives

cauliflower pasta w/ za'atar & olives

stuffed za'atar roasted squash w/ pepper-lemon tahini sauce

stuffed za'atar roasted squash w/ pepper-lemon tahini sauce

za'atar spiced chickpea crackers

za'atar spiced chickpea crackers

8 Favorite Recipes Using Chickpea Flour (+ a giveaway) by Lindsey | Dolly and Oatmeal

happy friday! just in case you're looking for some, i'm popping in for a bit of weekend inspiration! before i developed an entire cookbook based around chickpea flour, i used it quite frequently in my daily life, and here on the blog.  some of you may remember a few of the recipes highlighted here, or if you're a newer visitor you may have missed them all together! no worries, though! i've put together 8 of my all-time favorite savory chickpea flour recipes for you :)  there's a vegan pizza dough recipe, a falafel recipe, savory waffles (!), and a protein packed chickpea salad with the chickpea flour-based tzatziki from my book!

and i'm not sure if you're aware, but 2016 is the international year of pulses!  what are pulses you ask?  they're the delicious, edible seeds of plants in the legume family, like: lentils, beans, and chickpeas.  i'm always trying to get my plant protein on - especially since i've been pregnant. when i was developing my book i quickly came to realize that, in particular,  chickpea flour was endlessly versatile and could be used in just about any application.  along with the recipes below, my book also highlights savory recipes like chickpea flour noodles, pasta-like spaetzle, dressings made from chickpea flour (they're not weird, i promise!); and a slew of sweet baked goods like a birthday cake, cookies, and some super delish almond butter brownies!  so if you'd like, you can join me in taking the pulse pledge you can do so here and pledging to make pulses a larger part of your diet :)  

*giveaway: my book, Chickpea Flour Does It All made its debut just over 5 months ago!  so, in celebration of that, and in celebration of pulses in general, i'm giving away a copy to one of you all!  to enter: leave a comment below about your favorite dishes using pulses! giveaway will close friday, september 16, 2016, at 5pm EST. (open to US and Canada only.)

this post was created in partnership with USA Pulses & Pulse Canada.  all opinions, as always, are my own.  thank you for supporting the sponsors that help keep dolly and oatmeal going! 

chickpea & avocado tzatziki salad  this salad is a year-round favorite, and a quick meal to throw together.  whether for lunch, or as a side for dinner, it's hearty and light at the same time.  plus, the chickpea flour-based tzatziki recipe makes enough servings for plenty of leftovers, or to use as a dip! 

zucchini-basil chickpea waffles with tomato & shaved fennel salad  waffles for dinner is always something i can totally get down with!  these savory waffs are made with zucchini and basil, but feel free to substitute shredded carrots in for the summery zucchini, or another herb for the basil.  the salad on top can also be swapped for a more seasonal-friendly option.  i would think that a root veg slaw (maybe beets) with a zippy dressing would be fun here. 

chickpea pizza with garden pesto & caramelized balsamic shallots  this recipe comes right out of my book, and it's a weekly favorite in our house!  while the pizza dough does call for other flours besides chickpea (brown rice, sorghum, and arrowroot), this blend is only used to give it a more familiar flavor and texture.  i particularly love using a baking stone to provide a more even flow of heat, making the bottom crisp up really nicely and offer the dough those air bubbles we all know and love!  plus, it's vegan friendly as well!

kabocha squash biscuits (with black lentil & kale chili)  whether you're making this complete dish (which i gently nudge you to), or just making the biscuits themselves, you'll end up with a baked treat that's nourishing and cozy.  these kabocha squash biscuits can be made with any winter squash puree, whether it's butternut, acorn, or pumpkin.   

chickpea flour flatbread with new potatoes & fresh basil  this is a super versatile flatbread recipe that can be topped with your go-to toppings, or whatever ingredients you have on hand.  the recipe is super easy to put together, doesn't call for yeast and a quick resting period.  

mung bean, chickpea & cilantro falafel tacos  the chickpea flour and mung beans give these falafel a double dose of protein, while the cilantro and spices give them tons of awesome flavor.  i love throwing them in a brown rice, or sprouted corn tortilla, topping with a simple avocado-radish salad, and a lemony tahini sauce.  they're good for on-the-go, or just a fun lunch or dinner. 

za'atar spiced chickpea crackers  these crackers were so good and have been such a staple in my house, that they made it into my book.  they're crisp, flavorful, and perfect for any dip.  their toppings can be super versatile as well.  i've made them with shredded nori and sesame seeds, as well as a garlic & herb mix.  have fun and play around!

summer socca salad with burst tomatoes & roasted zucchini another year-round go-to is socca.  anyone who has made it probably knows that it can be made plain, with any and all add-ins, topped with various toppings, made as pizza, or as a side companion to most dishes.  i love topping socca with simple salads in the summer, grains and beans in the colder months, or served alongside soup or eggs.   

zucchini-basil chickpea waffles w/ tomato + shaved fennel salad by Lindsey | Dolly and Oatmeal

i'm having a hard time coming to terms with the end of summer; just that lazy, easy-breeziness of it all seems to move in a direction of rigidity and schedules as fall approaches.  but on the up side, the humidity has faded and the weather has been significantly cooler the past few days, allowing for the consumption of hot beverages and baking with the air conditioner off!  it's also reawakened an eagerness to get outside, and breath in some fresh air.  i've never been a runner/jogger - more of a yoga/pilates enthusiast -  and i suppose i blame my elementary school gym teacher who made us do laps around the track; and long story short, i wound up in the nurses office sick, lightheaded, and on the verge of passing out.  that memory alone was traumatic enough for me stay away from running as a sport.  but i've had this vision in my head of a long distance run, where my body feels strong and capable; that's it's able to endure any bad mental inhibitions, and just go for it!  i've been a few days in using a training app on my phone (thank you Sarah for putting me on to this!), that provides some much needed structure and guidance for getting started.  besides my legs being absolutely sore/jelly, i'm feeling super strong and steady taking on this personal endeavor!  

since burning up more calories each day than i'm used to, i now feel a lot more hungry!  this is where these waffles come in!  since seeing this recipe, all i've had on my brain was savory waffles; and since i also love utilizing garbanzo bean flour in just about everything, i thought that it would make be an awesome base for the waffles i had in mind.  i really love using chickpea flour mainly for its unique flavor, but also because it's an awesome source of protein, carbs, vitamins, and fiber - something i don't generally think of when i eat waffles, so i wanted that to change!  here, i added zucchini to the batter, because i still have a bunch leftover from last weekend, along with some fresh basil, leftover fennel fronds, and a healthy amount of garlic.  i topped them with a simple tomato and shaved fennel salad just to lighten it up and add some crunch.  these waffles can certainly be adapted to your liking and can be served with just about anything : ) 

zucchini-basil chickpea waffles w/ tomato + shaved fennel salad (gluten + dairy free)

| makes 8 waffles |


  • 2 cups garbanzo bean flour
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons fine grain sea salt
  • 1/4 teaspoon freshly ground pepper
  • 2 free range eggs
  • 1 zucchini, grated using the course holes on a box grater
  • 1 cup + 1-2 tablespoons unsweetened almond milk
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh basil, finely chopped
  • 1 tablespoon chopped fennel fronds 
  • 1 clove garlic, smashed and minced

tomato + shaved fennel salad

  • 2-3 heirloom tomatoes, sliced 
  • 1 small fennel bulb, shaved on a mandolin or sliced thin
  • dozen whole small basil leaves 
  • a couple sprigs fennel fronds, roughly chopped
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • salt + pepper


tomato + fennel salad

  • place tomato, fennel, basil, and fronds in a medium bowl and season with salt + pepper.  in a small bowl, whisk together the lemon juice and oil until fully incorporated.  a little at a time, add lemon and oil mix over the salad, taste and adjust seasonings.  set aside

chickpea waffles

  • in a large bowl, combine garbanzo bean flour, baking powder, salt, and pepper.  in another large mixing bowl, whisk together the eggs, zucchini, almond milk, olive oil, garlic, basil, and chopped fronds
  • at this point, heat your waffle maker on medium-high (my waffle maker has a heat setting from 1-5 - 1 being the lowest - so i turn mine to about a 4 1/2)
  • prepare a baking sheet with parchment and preheat oven to warm or 200ยฐ.  mix the wet ingredients into the dry, and combine until fully mixed.  once your waffle iron reaches desired heat, spoon about 3 tablespoons worth of batter onto your iron and let it cook for about 2-3 minutes.  transfer waffle to baking sheet and place in oven to keep warm.  repeat with remaining batter
  • remove waffles from oven and top with tomato + fennel salad, garnish with extra fennel fronds or leftover basil