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Garlic and Chive Chickpea Flatbread RecipeGarlic and Chive Chickpea Flatbread


Garlic and Chive Chickpea Flatbread

This simple chickpea flatbread is a popular street food in southern France where it goes by the name, socca. It’s full of protein-packed chickpea flour, and herbs or seasonings can be used to create new, unique versions. When making it at home you can eat it alone as a snack, use it as wrap, top it with your favorite spread, or use it as the base for a healthy pizza.

Nutrition Facts
Serving Size 1/2 flatbread
Amount Per Serving
% Daily Value*
Total Fat 6.1g
4%Saturated Fat 0.9g
Trans Fat 0g
Cholesterol 0mg
Sodium 160mg
Total Carbohydrate 13.4g
Dietary Fiber 2.5g
Sugars 2.5g
Protein 5.2g
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 2, 12-inch flatbreads (4 servings)

Preparation time: 35 minutes (includes 30 minutes for batter to rest)

Baking time: 10 minutes


  • 1 cup chickpea flour
  • 1 cup water
  • 1 tbsp + 1 tsp extra virgin olive oil
  • ½ tsp chopped fresh chives
  • ¼ tsp salt
  • 1/8 tsp garlic powder


  1. In a medium-size bowl whisk together the chickpea flour, water, 1 tablespoon of olive oil, chives, salt, and garlic powder. Set aside to let the batter rest for at least 30 minutes, or up to 2 hours.
  2. About 10 minutes before you are ready to cook the flatbread, move the top rack in your oven 6 to 8 inches below the broiler. Preheat the broiler.
  3. Place a 12-inch skillet (cast iron works great for this flatbread) in the oven to heat for 5 minutes. Carefully remove it from the oven and add the 1 teaspoon of olive oil. Move it around to coat the skillet.
  4. Pour half of the batter (about ¾ cup) into the skillet. Tilt the skillet so that the batter coats the bottom of the pan evenly. Place under the broiler for 4 to 6 minutes, or until the edges begin to crisp and turn up, and the top of the flatbread begins to brown.
  5. Use a spatula to remove the flatbread from the skillet. Repeat the process for the second flatbread. (Only add a little more olive oil if the skillet appears dry.) Slice and serve warm.
Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.
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