Farmtrue Recipe: Chickpea Flatbread with Spring Vegetables

5 minutes prep / 20 minutes cook

Spring has sprung and we couldn’t be more excited for what this season will bring to our kitchens!  Our friend Lillian Jacobs of Lillian Jacobs Wellness has been thinking about this recipe for some time now and how to incorporate two of her favorite Farmtrue products into it.  

Spring is in the air and it’s the perfect time to enjoy this flatbread with an Ayurvedic spin! Traditional flatbread pizzas can be heavy and hard on the digestive system. This flatbread uses chickpea flour, Farmtrue’s organic grass-fed ghee, and seasonal veggies making it gluten & grain free, easy on the digestive system, and packed with nutrients.

Chickpea flour is a great addition to an Ayurvedic spring diet. It’s considered astringent, which means it can help dry up excess kapha and remain light on the digestive system. This particular crust is flavored with Farmtrue’s Cooling Spice Blend and Garlic Scape Ghee, making it also appropriate for vata and pitta types.

The amazing thing about this recipe is its’ versatility. Feel free to mix it up! You can use different spice blends in the chickpea flour crust and top with any seasonal veggies that are fresh and local to you. Get creative and enjoy!

About Lillian

Lillian is an Ayurvedic Health Coach and Women's Hormone Health Coach based in Los Angeles, CA. She was first introduced to Ayurveda in her Yoga Teacher Training over 10 years ago and has never looked back. Lillian works as the in-house holistic health coach for OWL Venice, a gut-health based wellness company in Venice CA. She also works virtually with clients nationwide and offers a variety of self-led and group Ayurvedic cleanses throughout the year. 

Connect with Lillian at or @lillianjacobswellness on Instagram.

5 minutes prep / 20 minutes cook
Farmtrue Recipe: Chickpea Flatbread with Spring Vegetables

For the crust:

For the toppings:

  1. Preheat the oven to 450 degrees. Place a 10 inch cast iron skillet in the oven while it preheats. 
  2. In a medium bowl, combine chickpea flour, salt, pepper, and cooling spice blend.
  3. Whisk the water and olive oil into the mixture until it makes a smooth batter. *The batter will be somewhat liquidy; that’s ok.
  4. Remove the cast iron skillet from the oven and grease with ghee or avocado oil. 
  5. Pour the batter into the skillet and bake for 15 minutes or until golden brown. 
  6. While the crust bakes prepare the tomatoes. Toss the cherry tomatoes in avocado oil and dried thyme. Lay them out on a small baking sheet lined with parchment paper. Bake in the oven with the chickpea crust for 12 minutes. Remove the tomatoes once they are blistered and beginning to burst. 
  7. When the crust is done, remove it from the oven and let it cool for 5 minutes. Add the garlic scape ghee and spread until evenly coated. 
  8. Top with blistered tomatoes, crumbled goat cheese and micro greens. Enjoy!