Chickpea Flour Frittata

Chickpea flour, also called gram flour, is one of the most nutrient-packed gluten-free flours available. It is very high in protein with 1 cup containing more than 20 g of protein. It is excellent for gluten-free baking because of its binding properties. You can use it for making bread, cookies, pizza dough, socca, to thicken soups, sauces, and gravies, as a crunchy coating…

This is a recipe for a delicious chickpea flour frittata. It is very healthy, high in protein,  gluten-free, and so easy to make. Definitely a great vegan alternative to frittata!

Want more chickpea flour recipes?

Check out this super simple recipe for Chickpea flour pancakes. Or if you prefer something on a sweet side, check out Chickpea flour chocolate pancakes.

Chickpea Flour Frittata

Chickpea flour frittata with butternut squash and swiss chard. It's easy to make, delicious, and gluten-free. Perfect for brunch, easy lunch, or light dinner.

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Course: Appetizer, Side Dish, Snack

Cuisine: Gluten-free, Vegan

Prep Time: 20 minutes

Cook Time: 35 minutes

Servings: 4

Author: Nensi Beram

Ingredients

• 160 g chickpea flour
• 250 ml water
• 1.5 cups finely chopped swiss chard
• 1 cup shredded butternut squash
• 3-4 finely chopped scallions
• 3-4 cloves minced garlic
• 2 tablespoons olive oil
• 1/3 teaspoon turmeric powder
• salt to taste

Instructions

• To make chickpea flour batter, stir together the chickpea flour, turmeric, salt, and water in a small bowl. Whisk together until blended completely making sure to eliminate all of the lumps.
• Cover with plastic wrap and let the mixture rest at room temperature for at least 2 hours.
• After 2 hours, add shredded pumpkin, finely chopped swiss chard, chopped scallions, minced garlic, and 1 tablespoon olive oil. Stir until all is well combined. Taste and adjust seasonings as needed.
• Preheat oven to 200 °C. Line an 18 cm springform pan with baking paper and put it in the oven for approx. 5 minutes (it needs to be really hot when you add the batter).
• After 5 minutes, coat the hot pan with 1 tablespoon olive oil and pour in the batter. Bake for approx. 35 minutes until golden and crispy. Cooking time depends on the thickness of the frittata, so adjust accordingly.
  
• Cool in the pan, then slice into wedges and serve. You can top it with beet sprouts.