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.   

za'atar spiced chickpea crackers w/ maldon sea salt by Lindsey | Dolly and Oatmeal

did i ever tell you that my husband is a crazy-good photographer? well, he is, and i persuaded him to shoot (most of) this post!  in most instances he shoots strictly film, but in this case, because of time constraints, i convinced him to use my digi.  i love watching him do his photography thing...the way his eyes sustain their focus on his subject, how the muscles around his left temple move and shift when he's concentrating, and how cool and reserved he is about getting the image he wants.   it's a treat whenever i get to see him in his element, and - bonus! - on most occasions i learn a thing or two.  

these days me and garbanzo bean flour are bff's.  using it at least once a week for socca, and now for these chickpea crackers.  the flour and dough are super versatile and unlike a lot of gluten free flours out there, chickpea flour is packed with lots of good-for-you things: protein, fiber and iron - woot!  i've made these crackers plain, with garlic and herbs, with za'atar, etc. in the past i've mixed the za'atar into the dry mix, and you can totally do that, but since the colors and texture of za'atar are so pretty i thought rolling them into the surface would be best...and it was - total win both for looks and taste.  it was all perfect with some extra olive oil on top and some maldon for good measure.  i'm super stoked to play around with this dough and see just how versatile it is.  i'm already dreaming up a pizza dough, a savory galette and maybe dog treats!  

za'atar spiced chickpea crackers w/ maldon sea salt (gluten free + vegan)

crackers adapted from farm on plate

| makes 32 large crackers (as pictured) or 64 smaller crackers, or lots of teeny crackers |


  • 2 cups garbanzo bean flour
  • 2 tablespoons extra virgin olive oil, plus more for brushing
  • 1 teaspoon baking powder
  • 1 teaspoon fine grain sea salt
  • 1/3 cup + 1-2 tablespoons warm water, plus more if needed
  • ~3 tablespoons za'atar 
  • maldon sea salt for garnishing


  • 3 tablespoons dried thyme
  • 2 tablespoons dried marjoram
  • 3 teaspoons sumac
  • 1/4 teaspoon fine grain sea salt
  • 2 tablespoons toasted sesame seeds

mung bean hummus from 101 Cookbooks


make the za'atar

  • in a mortar and pestle, grind the marjoram and thyme until crushed.  add the sumac and salt, grind again until incorporated.  mix in the toasted sesame seeds and set aside 
  • store leftovers in a lidded jar at room temp

make the dough

  • in a large bowl, whisk the garbanzo bean flour with the salt and baking powder until combined.  using your hands, rub the olive oil into the flour to distribute evenly; about 2 minutes - make sure there are no large clumps
  • transfer the flour mixture to a food processor.  with the processor running, drizzle the 1/3 cup of warm water until the mixture comes together.  if your dough is still dry, add more water by the 1/2 tablespoon until dough ball has formed
  • knead the dough for 5 minutes.  divide it into two pieces and wrap each piece with plastic wrap. let it rest for 10 minutes

make the crackers

  • preheat oven to 350ยฐ and line two baking sheets with parchment paper
  • prepare a flat work surface with two pieces of parchment paper.  place one piece of dough on top of one piece of parchment, wet your hands a bit and flatten the dough with your palm.  cover dough with second piece of parchment and roll out to an 1/8-inch thickness with a rolling pin
  • trim edges and set scraps to the side, sprinkle with za'atar.  use your rolling pin and roll over the dough once more to push za'atar into the dough's surface.  using a pastry brush, lightly brush tops of crackers with olive oil, sprinkle with maldon sea salt
  • transfer the crackers to prepared baking sheets and bake for 18-20 minutes (**if you are making small crackers bake time will be between 12-15 minutes), rotating halfway through - crackers will be lightly browned on the edges when done.  remove from oven and let crackers cool.  repeat with remaining dough
  • crackers can be stored in an air-tight container at room temp for up to 4 days 

enjoy with your favorite dip, hummus, spread or with nothing at all! xo