If you’ve been looking for a gluten-free, high-protein, and deeply satisfying dish, this Italian chickpea flatbread is exactly what you need. Known traditionally as farinata in Liguria or cecina in Tuscany, this golden, savory flatbread made from chickpea flour is beloved across Italy and beyond.
The version we’re diving into today adds a colorful twist with sautéed vegetables like zucchini, carrot, and onion-making it hearty, healthy, and irresistibly good.
Farinata has humble origins in the coastal region of Liguria, particularly around Genoa. Made with only a few pantry ingredients, it was a staple for sailors and working families.
The batter, consisting of chickpea flour, water, olive oil, and salt, was traditionally poured into wide, shallow copper pans and baked in wood-fired ovens until the edges crisped up and the top turned golden.
In Tuscany, a similar version exists called cecina, named after ceci, the Italian word for chickpeas. Although slightly thinner and often eaten plain, cecina shares the same foundational ingredients and rustic charm.
Over time, both versions have welcomed regional interpretations: with herbs or like in today’s recipe, mixed vegetables.
Adding vegetables to farinata is not only a delicious twist but also a smart way to make the dish more filling and balanced. Here we’re adding zucchini, carrot, and onion – they add sweetness, earthiness, and a bit of bite to contrast the creamy chickpea base.
The result is a vibrant, protein-packed meal that works for lunch, dinner, or even as a snack.
Ingredients (Full Quantities In Recipe Card)
Chickpea flour – Also known as gram flour or besan, it’s the base of the dish and brings a nutty, dense richness.
Extra virgin olive oil – Adds depth and that classic Mediterranean flavor.
Water – To form the batter; it hydrates the flour and gives the flatbread its soft interior.
Mixed Vegetables – Zucchini, carrot and onion add a fresh and vibrant colour.- Adds moisture and a fresh, summery taste.
Dried rosemary – for topping
How to Make Farinata Con Verdure
Mix the Batter
In a large bowl, add chickpea flour. Slowly start adding the water a little bit at time in the middle, whisking to incorporate it. This will help lumps to not form, once it’s incorporated with the flour in the middle in a thick batter, add some water and continue until you’ve added all of it. Let it sit for a few minutes, then remove any foam that floats to the top. This helps reduce bitterness and improve texture.
Let It Rest
Cover the batter and let it rest at room temperature for at least 1 hour. This helps the flour fully absorb the water and the end results will be smoother and more cohesive.
Pre heat the oven
While the batter is resting, when there is about 20 minutes left, pre heat the oven to 220°C (425°F). You can cook the vegetables in this time or before and let them sit until ready to use.
Prepare the Vegetables
Cut the zucchini and carrot into thin rounds. Chop the onion into slices.
Heat some olive oil in a pan and sauté the sliced onion with a pinch of salt for about 5 minutes until soft and slightly golden.
Add the carrot rounds with 1/2 cup of water and cook for another 5 minutes. Add the zucchini rounds and cook for a final 5 minutes until cooked but still firm. Season with salt.
Combine and Bake
After the batter has rested, remove any additional foam that has formed and stir in the olive oil and salt. Then gently fold in the cooked vegetables.
Oil your baking tray well over the base and sides. Then slowly pour the batter over a spoon and into the tray. This will help the batter not break the coating of olive oil on the bottom. Sprinkle with salt and some dried rosemary.
Bake in a preheated oven at 220°C (425°F) for about 30 minutes, or until the edges are crisp and the top is golden brown. Let it cool a bit before cutting into wedges or squares.
Storage
This Chickpea Flatbread With Vegetables keeps well in the fridge for up to 4 days. Store in an airtight container. You can enjoy it cold, at room temperature, or reheated in a microwave or oven/skillet for a crispy finish.
Why You’ll Love This Recipe
Naturally gluten-free and vegan
Perfect for meal prep – Make a batch and enjoy it throughout the week
Balanced – Combines plant-based protein, fiber, and healthy fats
Customizable – Use whatever veggies you have on hand
Simple – Minimal ingredients and hands-on time
FAQs
Can I use canned chickpeas instead of chickpea flour?
No-chickpea flour is essential here. Canned chickpeas won’t create the same batter consistency and won’t yield a proper farinata texture.
What if I don’t have zucchini or carrot?
No problem. You can substitute with other vegetables like bell peppers, mushrooms, spinach, or even cherry tomatoes.
Can I cook it on the stovetop instead of baking?
Traditionally, farinata is baked to get those crispy edges. I wouldn’t suggest cooking it on the pan with these quantities.
Is it meant to be served hot or cold?
Either works! It’s traditionally eaten warm or lukewarm, but it also tastes great at room temperature or even cold from the fridge.
Can I add herbs or spices?
Absolutely. I add rosemary but thyme or other dry herbs and spices work well.
DID YOU MAKE THIS RECIPE?
I love to see recreations and share them!
Italian Chickpea Flatbread With Vegetables – Farinata Con Verdure
Equipment
Ingredients
- 150 g chickpea flour 5.30oz
- 450 g water 15.90oz
- 30 g oil 2 1/4 tbsp
- 1/2 tsp salt
- 430 g mixed vegetables 1 zucchini, 1 carrot 1/2 onion (15 ounces)
- Dried rosemary
- Olive oil for brushing the baking tin
Instructions
Mix the Batter
- In a large bowl, add chickpea flour. Slowly start adding the water a little bit at time in the middle, whisking to incorporate it. This will help lumps to not form, once it's incorporated with the flour in the middle in a thick batter, add some water and continue until you've added all of it. (See pics of the steps above!)Let it sit for a few minutes, then remove any foam that floats to the top. This helps reduce bitterness and improve texture.150 g chickpea flour, 450 g water
Let It Rest
- Cover the bowl with a kitchen towel or cling film and let it rest at room temperature for at least 1 hour. This helps the flour fully absorb the water and the end results will be smoother and more cohesive.
Preheat the oven
- While the batter is resting, when there is about 20 minutes left, pre heat the oven to 220°C (425°F). You can cook the vegetables in this time or before and let them sit until ready to use.
Prepare the Vegetables
- Cut the zucchini and carrot into thin rounds. Chop the onion into slices. Heat some olive oil in a pan and sauté the sliced onion with a pinch of salt for about 5 minutes until soft and slightly golden. Add the carrot rounds with 1/2 cup of water and cook for another 5 minutes. Add the zucchini rounds and cook for a final 5 minutes until cooked but still firm. Season with salt.430 g mixed vegetables
Combine and Bake
- After the batter has rested, remove any additional foam that has formed and stir in the olive oil and salt. Then gently fold in the cooked vegetables.30 g oil, 1/2 tsp salt
- Oil your baking tray well over the base and sides. Then slowly pour the batter over a spoon and into the tray. This will help the batter not break the coating of olive oil on the bottom. Move the vegetables so they're even over the tray. Sprinkle with salt and some dried rosemary. (See pics of the steps above!)Olive oil for brushing the baking tin, Dried rosemary
- Bake in a preheated oven at 220°C (425°F) for about 30 minutes, or until the edges are crisp and the top is golden brown. Let it cool a bit before cutting into wedges or squares.
