Quick and easy flatbread recipe for post-workout recovery

If 2020 led you to discover your inner Nigella Lawson (us too), then you’ll love this flatbread recipe that takes your baking skills to the next level (because sourdough was so first lockdown). Now, you can put all those tins of chickpeas to good use with this muscle-repairing chickpea flatbread.

Made using gram flour and topped with the protein-packed legume itself, you’ll get a double-whammy of lysine – an amino acid that works hard to support collagen production and enables the body to better absorb calcium, iron and zinc (all the nutrients that help your body recovery post-workout). And don’t forget the onions – loaded with potassium – that are responsible for muscle function.

Go on, dunk it into that store bought Sabre. You can never have too much of a good thing, right? 



140 g (5 oz / 1 cup) chickpea (gram) flour
140 g (5 oz / 1 cup) gluten-free flour
500 ml (17 fl oz / 2 cups) water
Pinch of pink Himalayan salt
1 tablespoon bicarbonate of soda (baking soda)
Black sesame seeds


2–3 tablespoons olive oil
1 yellow onion, sliced
1/2 teaspoon sweet paprika
2–3 Medjool dates, stoned (pitted) and torn or finely chopped


400 g (14 oz) tin chickpeas, drained
1/2 teaspoon sesame seeds
1/2 teaspoon dried parsley
1/2 teaspoon red chilli flakes (red pepper flakes)
Pinch of pink Himalayan salt


Preheat the oven to 200 degrees celsius (400oF/Gas 6) and line a baking tray (baking sheet) with greaseproof paper (wax paper).

Combine all the bread ingredients in a bowl and set aside. Next, start on the caramelised onions. 

Heat a good glug of olive oil in a pan and fry the onion for 10 minutes until nice and soft.

Add the sweet paprika and the dates. Stir and set aside.

Drain the chickpeas very well – you can even pat them dry with a towel. 

Put them in a bowl and add the rest of the marinade ingredients. Then, stir to coat the chickpeas and set aside.

Drizzle olive oil over the lined baking tray and spoon the bread mixture over the tray. Make sure the mixture is spread out evenly with a spatula.

Sprinkle the chickpeas evenly over the top, along with dollops of the caramelised onions. Make sure that every bite will have a little bit of both mixtures.

Scatter the sesame seeds on top.

Stick the tray in the middle of the oven and cook for 20 minutes. After the bread is done, move it to the top of the oven for 5 minutes or under the grill to give the chickpeas an extra crunch, but keep an eye on it to make sure they don’t burn.

Take the bread out of the oven and transfer to a wire rack to cool. 

Sprinkle with chopped herbs and serve immediately.

Image and recipe courtesy of Happy Food: Fast, Fresh, Simple, Vegan by Bettina Campolucci Bordi

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