Chickpea Flour Flatbread with Cherries, Honey Ricotta, Feta, and Arugula Recipe

Introduction

This Chickpea Flour Flatbread with Cherries, Honey Ricotta, Feta, and Arugula is a delightful gluten-free treat that balances savory and sweet flavors. Perfect for a light meal or an elegant appetizer, it combines wholesome ingredients with fresh, vibrant toppings.

Ingredients

• 1 cup chickpea flour (plus additional for dusting)
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1 tablespoon olive oil
• 1/4 cup warm water
• 1/3 cup part-skim ricotta cheese
• 1 tablespoon honey
• Pinch of sea salt
• 1 cup dark sweet cherries, pitted and sliced
• 3 tablespoons feta cheese, crumbled
• 2 teaspoons fresh thyme, chopped
• Handful of arugula, chopped
• Freshly ground black pepper
• Extra honey for drizzling

Instructions

1. Step 1: Preheat the oven to 400℉. In a large mixing bowl, whisk together chickpea flour, garlic powder, dried thyme, sea salt, and black pepper until combined. Add olive oil and mix with your hands until the mixture is crumbly.
2. Step 2: Slowly add the warm water and knead with your hands until the dough forms a ball. Let the dough rest for 15 minutes.
3. Step 3: Liberally dust a rolling surface and rolling pin with chickpea flour to prevent sticking. Roll the dough into a rectangular shape about 1/8 inch thick, roughly 6.5 by 10 inches.
4. Step 4: Transfer the dough onto a parchment-lined or foil-lined baking sheet. Bake for 15 minutes or until the edges turn golden. Remove from oven and let it cool for about 10 minutes.
5. Step 5: While the dough cools, mix the ricotta, honey, and a pinch of sea salt in a small bowl until smooth.
6. Step 6: Spread the honeyed ricotta evenly over the cooled flatbread. Top with sliced cherries, crumbled feta, and chopped arugula.
7. Step 7: Sprinkle fresh thyme on top and finish with freshly ground black pepper. Drizzle extra honey if desired. Cut into slices and serve.

Tips & Variations

• For a nutty twist, try toasting the chickpea flour lightly before mixing it into the dough.
• If fresh cherries are not available, frozen cherries work well once thawed and drained.
• Substitute arugula with baby spinach or watercress for a different green flavor.
• To make this recipe vegan, replace ricotta with a plant-based alternative and use maple syrup instead of honey.

Storage

Store any leftover flatbread in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm oven or toaster oven to maintain crispness. Fresh toppings like arugula are best added after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is chickpea flour gluten-free?

Yes, chickpea flour is naturally gluten-free, making this flatbread suitable for gluten-sensitive diets.

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours. Bring it to room temperature before rolling out and baking.

Chickpea Flour Flatbread with Cherries, Honey Ricotta, Feta, and Arugula Recipe

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★★★★★

4.9 from 140 reviews

• Author: lilan
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This gluten-free Chickpea Flour Flatbread topped with sweet cherries, honey-infused ricotta, tangy feta, fresh arugula, and a touch of thyme creates a deliciously unique balance of savory and sweet flavors. Perfect as a light lunch or an elegant appetizer, this flatbread combines wholesome ingredients with simple preparation for a satisfying and nutritious dish.

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Ingredients

Scale 1x2x3x

For the Dough:

• 1 cup chickpea flour (plus additional for dusting)
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1 tablespoon olive oil
• 1/4 cup warm water

For the Flatbread Toppings:

• 1/3 cup part-skim ricotta cheese
• 1 tablespoon honey
• Pinch of sea salt
• 1 cup dark sweet cherries, pitted and sliced
• 3 tablespoons feta cheese, crumbled
• 2 teaspoons fresh thyme, chopped
• Handful of arugula, chopped
• Freshly ground black pepper
• Extra honey for drizzling

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Instructions

1. Preheat and prepare dough: Preheat your oven to 400°F. In a large mixing bowl, whisk together chickpea flour, garlic powder, dried thyme, sea salt, and black pepper until fully combined. Add olive oil and mix with your hands until the mixture becomes crumbly. Gradually add the warm water and knead with your hands until a smooth dough ball forms. Let the dough rest for 15 minutes to hydrate and relax.
2. Roll out the dough: Liberally dust your rolling surface and rolling pin with chickpea flour, as the dough can be sticky. Roll out the rested dough into a rectangular shape about 1/8 inch thick, measuring roughly 6.5 inches by 10 inches.
3. Bake the flatbread base: Transfer the rolled dough to a parchment or foil-lined baking sheet. Bake in the preheated oven for about 15 minutes or until the edges turn a golden brown color. Once baked, remove from oven and allow it to cool for approximately 10 minutes to set before adding the toppings.
4. Prepare the honey ricotta spread: While the flatbread is cooling, combine the ricotta cheese with honey and a pinch of sea salt in a bowl. Mix until smooth and creamy to create the sweet and tangy spread.
5. Assemble and garnish the flatbread: Once the flatbread has cooled, spread the honey ricotta mixture evenly over the surface. Top with the sliced cherries, crumbled feta cheese, and chopped arugula. Sprinkle with fresh thyme and freshly ground black pepper to taste. Drizzle extra honey on top if desired for added sweetness.
6. Serve: Cut into slices and enjoy immediately for a fresh and flavorful gluten-free flatbread experience.

Notes

• For a crispier flatbread, you can bake a few additional minutes but watch carefully to prevent burning.
• Make sure to pit and slice cherries before adding as a topping to avoid choking hazards and improve texture.
• Feel free to substitute fresh thyme with rosemary or oregano for a slightly different herbal flavor.
• This flatbread is best served fresh but can be stored wrapped in the refrigerator for up to 2 days; reheat gently before serving.
• Ensure water is warm—not hot—when mixing the dough to activate the chickpea flour properly without cooking it.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Flatbread
• Method: Baking
• Cuisine: Gluten-Free

Keywords: chickpea flour flatbread, gluten free flatbread, honey ricotta, cherry flatbread, feta and arugula flatbread, healthy flatbread, savory and sweet flatbread