Chickpea flour (also called garbanzo bean flour, besan flour and gram flour) is an excellent, gluten-free, high protein flour. It has excellent binding properties, which makes a perfect base for a savoury slice. In today’s recipe I going to show you how to make a delicious chickpea flour slice, made with oats and veggies.
They hold together extremely well making them an excellent picnic or hiking food.
I also often serve this slice with lunch alongside a salad buffet or with brunch along side turmeric potato patties, spinach and mushrooms.
You can be super playful with the toppings too.
Where do I find chickpea flour?
Finding chickpea flour to make your slices is easy when you know where to look.
You can find chickpea flour in any decent health food shop, or in the world food section of any good supermarket. In the UK it is commonly found in the Indian food section. Chickpea flour is also usually cheap if you find in an Asian supermarket.
To make things more confusing, they may even use a different name (see next paragraph).
Other names for chickpea flour?
First of all, please bear in mind that chickpea flour is also called…
- garbanzo bean flour
- besan flour
- gram flour
For the purpose of this chickpea flour slice recipe these are all pretty much the same. Technically speaking, there might be slight differences. For example besan flour might be made of brown chickpeas, whereas chickpea or garbanzo bean flour is usually made yellow/white chickpeas.
These flours are similar enough that I treat them the same for this sort of recipe.
Chickpea flour slice with oats
I’ve made similar savoury slices to this using only chickpea flour as the base such as my parsnip and potato chickpea flour farinta here.
In this recipe I am using oats. Oats serve a few purposes. Firstly, oats allow for a variation of beneficial nutrients in the meal. Secondly, oats create a slightly softer texture in the slice compared to using all chickpea flour. And finally, oats
Being creative with your savoury slices
Hands up who loves to play with your food! This chickpea flour slice recipe is the perfect platform to show off your art. Or just have a play. You can make them super simple and random, which might look like a quick sprinkle of topping ingredients.
On the other hand you might like to arrange your toppings in a pretty fashion. I had a garden in mind when I created this one. I sliced up baby spinach to use as grass. Next I sliced up some green onions to use as flower stalks. Parsley worked well as green petals. And I couldn’t resist chopping up my red peppers and using them as flower petals.
Oftentimes, I’ll just artfully sprinkle everything on top!
Chickpea flour slice recipe with oats
A gluten-free vegan chickpea flour and oat slice, made with colourful toppings. Ideal for lunch, picnics, or hiking/travel.
- 175g (1⅓ cup) chickpea flour (gram flour, garbanzo bean flour, besan)
- 100g (1 cup) oats
- 350ml (1½ cup) water
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 1 heaped teaspoon cumin seeds
- 1 tablespoon ground coriander
- ½ teaspoon crushed chilies (or ⅛ tsp chili powder)
- 1 large garlic clove
- ½ sweet red pepper
- 1 spring onion (green onion)
- A few baby spinach leaves
- A few thin slices of courgette (zucchini)
- Small handful fresh parsley
- Put the chickpea flour, oats, water and seasonings in a blender.
- Add the garlic after taking off the skin.
- Blend until everything is evenly combined. With a powerful blender it should be done in about 10 to 15 seconds.
- Line an oven tray with parchment paper. I used a tray that was 30cm x 25cm (12" x 10"). You can use anything smaller, but bear in mind if the tray is smaller the slices will be thicker and you will need to adjust baking time accordingly.
- Pour the mixture into the parchment paper lined tray and spread evenly.
- Add the toppings, chopped or sliced thinly.
- Place toppings on top into a pattern, or scatter randomly. They should sink into the batter a little.
Bake in the oven
- Bake for about 25 minutes in a pre-heated oven at around 180C (350F).
- When it has baked flip the slice oven on a board and carefully peel off the parchment paper. Turn back over and slice into pieces.
- Serve immediately if you want them warm, or serve cold later. If you want it cold later you can leave it in the parchment paper (it's slightly easier to peel off when cool too).
- They will keep for a few days in the fridge.
Please see the main article above the recipe for notes and tips. And watch the quick video for a visual guide...
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More excellent recipes with chickpea flour
Baked pakora with chickpea flour…
Gluten-free vegan flatbread with beets…
Parsnip and potato farinata with chickpea flour…
Pin gluten-free vegan slices for later…
This looks great and I would love to try it but i don’t have a high speed blender or food processor. Is there anyway i can still make it?
Ah yes indeed you can definintely make this still. If you have a slow blender you can use that… or you can simply do it all by hand.
To do it by hand, then I would sift the chickpea flour to make sure it doesn’t go lumpy.
If you have oat flour use that. Otherwise could also use regular quick or instant oats. But give them a little time to settle after everything has mixed in.
When you mix in the water, do it gradually to make sure the batter is lump free (using a blender instantly sorts this out – it’s the lazy way haha – but chickpea flour needs more careful mixing if you do it by hand). If mixing by hand then also be sure to crush and chop the garlic too.
I hope that helps.
You are a complete artist with food Ana.. I am aw inspired by your creativity and passion for food.. You are amazing. xx
Ahhhhw thanks for such a lovely lovely comment Marion. Made me smile from head to toe.
Biggest love to you beautiful soul!