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3-Ingredient Chickpea Flour Vegetable Flatbread {Vegan, Grainfree}

Easy-to-make, 3-ingredient chickpea flour vegetable flatbread is full of delicious flavor and nutrition, yet free of eggs, grains, gluten, nuts and dairy. It is perfect for sandwiches, snacks, and all manner of gnoshing!

3-ingredient chickpea flour vegetable flatbread stacked on a wooden cutting board

Baked Chickpea Flour Flatbread Made with Vegetables

How about a rainbow to start this late-February Friday?

You’ve come to the right place, because I’ve been working all week on just such a thing.

Specifically, it’s a rainbow of vegetable flatbreads that come together in no time, taste fantastic, and are a great way to add some vegetable diversity to your daily routine. With one recipe, you can make multiple breads, simply by changing the vegetables. Beautiful!

Recipe Benefits

Considering the old adage that we eat with our eyes first, these flatbreads deliver eye-candy satisfaction before you take a single bite.

They also happen to be:

  • Vegan (egg-free, dairy-free)
  • Grain-free
  • Nut-free
  • Seed-free
  • Gluten-free
  • Low in calories
overhead shot of assorted 3-ingredient chickpea flour vegetable flatbread on a cooling rack

Nut-Free, Grain-Free & Egg-Free Vegetable Flatbread

Inspiration for this bread recipe comes from the folks at Green Kitchen Stories (love this blog; head on over, asap, if you have not yet made its acquaintance).

The Green Kitchen Stories recipe is made with eggs and almond flour; if you are looking for a Paleo vegetable flatbread recipe, their recipe is perfection.

But, as they note for their recipe, replacing the eggs with plant-based options is less than satisfactory.

I tried their chia-egg version, as well as my own variations (flax eggs & a flax-chia egg combo). While delicious, none held together as “bread,” by any definition. I attempted two psyllium husk combinations , as well. While they worked, in that they held together, the texture was more rubber ball than bread.

I decided to head back to the drawing board. Actually, it was the cupboard. I swapped the almond flour for chickpea flour and tried again. After a few test batches, success was, literally, in hand.

hummus spread on a piece of chickpea flour and beet flatbread

The recipe? No egg replacers are needed, since the chickpea flour functions as both flour and eggs in the recipe.

Ingredients for 3-Ingredient Chickpea Flour Flatbread

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

Hence, the only ingredients needed are 

  • chickpea flour 
  • oil (only a a small amount; I used olive oil)
  • raw, hard vegetables of your choice (e.g., broccoli, cauliflower, beet, carrot)

You will also need a small amount of regular water, as well as optional/adjustable salt.

How to Make 3 Ingredient Chickpea Flour Vegetable Flatbread

Note that the complete directions are also in the recipe card below.

Step One: Preheat the Oven

Preheat the oven to 400F (200C). Line a large baking sheet (with parchment paper or a silpat). I used a standard size half sheet baking pan, which is 18×13 inches. Spread the batter into an even rectangle that is 1/4-inch thick. My rectangles did not extend all the way to the edges of the pan.

Step Two: Make the Bread Batter

Process the vegetables into a fine, couscous/rice consistency. Add the remaining ingredients and pulse until blended. (water and salt go in, too; not including these in official ingredients count) to make the bread work.

The flatbread batter is moist and easy to spread. Here is my broccoli variation:

glass bowl filled with dough for broccoli chickpea flour flatbread

Step Three: Spread the Batter

Scoop the batter onto the prepared baking sheet.

Do not worry, spreading and smoothing the batter into shape is not hard at all. You can use your hands, a spoon, or a spatula. It will take you about 1 minute, or perhaps 2 minutes, if you are a perfectionist.

unbaked broccoli chickpea flour flatbread

Step Four: Bake

Bake in the preheated oven for about 25 minutes until just set. You’ve got flatbread!

Use Different Varieties of Vegetables

I made four varieties of vegetable flatbreads: broccoli, cauliflower, carrot and beet.

close up of carrots, beets, and broccoli

Use 50% Cauliflower for Other Vegetables

Cauliflower and broccoli flatbreads require only 3 ingredients. The carrot and beet versions need to be mixed with cauliflower. The same is true in the original Green Kitchen Stories recipe, but I thought I would test my recipe with beets and carrots alone (no cauliflower). Perhaps it would be different with chickpea flour?

Nope. Using 100% beet and or 100% carrot resulted in leathery crackers instead of bread.

My subsequent batches of beet and carrot bread were each 50% cauliflower. Perfecto!

Conclusion: 50% Cauliflower is a must for vegetable variations, except for broccoli.

food processor filled with finely chopped cauliflower

These breads are such an easy, delicious, convenient & versatile way to incoporate more vegetables into your busy day. Add additional flavors to the batter (herbs, spices, pepper, etc.), as you please. When kept plain, they are remarkably neutral in flavor (especially the beet! I am loving the beet slices with nut butter & jam).

The breads are terrific for sandwiches of all kinds, too.

vegan sandwich made with carrot chickpea flour flatbread

Because these flatbreads are egg-free, they make exceptionally good (portable) power food for your on-the-go life (no refrigeration required, no fear of spoilage).

So grab a rainbow and go! Happy baking everyone, and have a wonderful, colorful, vegetable-packed weekend!

close up of varieties of 3-ingredient chickpea flour vegetable flatbread
  1. 4-Ingredient Zucchini Skillet Flatbreads {Grain-Free, Vegan, Easy}
  2. Flourless Lentil Flatbread {Grain-Free, Vegan}
  3. Creamy Broccoli Hummus {vegan, oil-free option}
  4. Beet & Toasted Pepita Dip {vegan, oil-free, nut-free}
  5. 4-Ingredient White Bean Flatbread {grain-free, vegan}
  6. Easy Chickpea Flour Naan (V, Grain-Free)
3-Ingredient Chickpea Flour Vegetable Flatbread {Vegan & Grain-free}

3-Ingredient Chickpea Flour Vegetable Flatbread {Vegan & Grain-free}

Yield: 12 pieces
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

3-ingredient, grain-free and vegan vegetable flatbreads, made with chickpea flour!


  • 12 ounces (340 g) broccoli (see notes for variations)
  • 1 cup (120 g) chickpea flour
  • 1 and 1/2 tablespoons (22 mL) olive oil
  • 3/4 cup (175 mL) water
  • 3/4 teaspoon fine sea salt


  1. Preheat oven to 400F (200 C). Line a large (18x13-inch/ 45x32.5 cm) baking sheet with parchment paper or a silpat. Lightly spray with nonstick cooking spray.
  2. Cut the broccoli into pieces. Place the broccoli pieces (crowns and stems) in a large food processor and process until very fine (about the consistency of couscous; 12 oz will yield 3 cups finely chopped). Scrape mixture into a large bowl.
  3. Add the chickpea flour, water, olive oil and salt to bowl with broccoli, stirring until completely combined.
  4. Spread batter into an even rectangle on the prepared baking sheet, smoothing the top. The batter should be 1/4-inch thick (the batter will not go all the way to the edges of the pan).
  5. Bake in the preheated oven for 24 to 28 minutes until light golden brown at the edges and the center is set. Transfer sheet pan to a cooling rack and cool completely.
  6. Invert flatbread onto a cutting board and carefully peel off paper/silpat. Cut into 12 pieces and turn pieces right side up..


Storage: Store the flatbread in an airtight container at room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.


Cauliflower Flatbread: Replace the broccoli with an equal amount of cauliflower.

Carrot Flatbread: Replace the broccoli with 6 ounces cauliflower and 6 ounces peeled carrots (about 2 medium-large carrots).

Beet Flatbread: Replace the broccoli with 6 ounces cauliflower and 6 ounces peeled beets (about 1 medium-large beet).

Nutrition Information
Yield 12 Serving Size 1 piece
Amount Per Serving Calories 53Total Fat 2.3gSaturated Fat 0.3gCholesterol 0mgSodium 159mgCarbohydrates 5.9gFiber 1.7gSugar 1.3gProtein 2.6g

Did you make this recipe?

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Helen Wright

Thursday 23rd of June 2022

Can I use my skillet to cook these rarher than the oven? Also can I roast my cauliflower smd beets first?


Thursday 23rd of June 2022

Hi Helen! Ooh, why have I not tried that? I think that could work well. I would love to know how it goes!


Saturday 6th of March 2021

what a wonderful recipe! I make this regularly now with different vegetables, thank you for the inspired recipe.


Sunday 10th of January 2021

Just made this today with a mixture of broccoli and carrot and it turned out great! It is a little soft on the inside but I think that's okay. I really love it! Thanks for posting!


Thursday 14th of January 2021

Excellent, Jessi!


Monday 3rd of August 2020

This bread is absolutely DELISH!!! I am a Registered Holistic Nutritionist and I am always on the lookout for recipes like this for my clients. I like to add herbs to mine, so for the broccoli bread, I add an italian mix (just a tsp), for the carrot, I added a tsp of tarragon, and for the beet, I added a tsp of dill. They received rave reviews! Tomorrow, I am teaching a client of mine how to cook. She's a new mom and baby has a lot of sensitivities. She is now gluten. egg, and dairy free so this recipe is on the list. I'm sure she's going to love its versatility.


Tuesday 4th of August 2020

Vicki, that's wonderful! I love the sound of your herb additions and I am so glad it was well received by others. Thank you!


Monday 20th of July 2020

Great, healthy and creative .....


Saturday 25th of July 2020

Thank you, Sandeep!

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