Super Fly Chickpea Pesto Flatbread

Super Fly Chickpea Pesto Flatbread

Serves 4 – 360 Calories Per Serving – 16g Fat/44g Carbs/13g Protein


  • 1/3 Cup Almonds
  • 1 Can Chickpeas
  • 1/2 Cup Fresh Basil
  • 2 T Olive Oil
  • 2 T Water
  • 1 Lemon
  • 2 Tsp Garlic Powder
  • 1 Carrot
  • 4 Cups Mixed Greens
  • 4 T Balsamic Vinegar
  • 1 Cup Chickpea Flour
  • 1 Cup Tapioca Flour
  • 1 Tsp Baking Powder
  • 1 Tsp Basil
  • 1 Tsp Oregano
  • 1 Tsp Thyme
  • 1/2 Cup Unsweetened Almond Milk
  • Sea Salt as Needed



  • Preheat oven to 400 and line baking sheet with parchment paper
  • Mix together chickpea flour, tapioca flour, baking powder, basil, oregano, thyme, half of olive oil, almond milk, and salt together
  • Form batter into four disks and bake for twelve minutes
  • Soak almonds in hot water for ten minutes
  • Add almonds, chickpeas, basil, water, lemon juice, half of olive oil, salt and half of garlic powder to a blender and pulse until smooth
  • Using a peeler, shred carrots into ribbons
  • Build flatbread starting with pesto, then mixed greens, then carrot, and top with balsamic

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