Vegan and Gluten-Free Chickpea and Arugula Flatbread Without Eggs, Cooked in an Air Fryer. A simple, tasty, and appetizing recipe, perfect for appetizers, main dishes, or alternative snacks. Ideal for celiacs, vegans, vegetarians, and those intolerant to butter and cheese.
In a bowl, gradually mix the water with the chickpea flour, stirring well to avoid lumps.
Add the teaspoon of salt and a drizzle of extra virgin olive oil, mixing until you get a homogeneous mixture.
Add the arugula to the batter and mix gently.
Let the batter rest for 30 minutes.
Pour the batter into a baking tray.
Cook in an air fryer or oven at 200 degrees Celsius for 20-25 minutes.
Store in an airtight container at room temperature for 1-2 days. It can be reheated in the oven or air fryer before serving.
This chickpea and arugula flatbread is incredibly versatile. You can serve it as an appetizer, main dish, or a savory snack at any time of the day. It is perfect to enrich your aperitifs, but also as a light alternative to bread in your daily preparations. Possible variations: add sun-dried tomatoes, black olives, or chili pepper for a spicy touch.
Italia, Puglia
