Chickpea flour is high in protein (7 grams per 1/4 cup) and it’s naturally gluten-free making it friendly to gluten sensitive people. It also has 3 grams of fibre per 1/4 cup. That’s a great combination for a filling lunch.
Best of all, it takes only 10 minutes to whisk together the ingredients and then another 10 minutes or so to cook.
Feel free to change up the mix-ins and toppings based on what you have in your fridge. To prevent it from sticking to the skillet, be sure to spray the skillet liberally with sunflower oil before pouring on the batter. Also, chop the veggies finely so they cook faster.
The bean flavor of chickpea flour can be overwhelming if not balanced by other ingredients. If you are like us, you would like to neutralize it. So we are glad we have succeeded.
Feel free to change up the mix-ins and toppings: sautéed mushroom and onion topping would be especially nice, especially with some cashew cream! One large tortilla has around 14-15 grams of protein; add some toppings and you can easily hit 20 grams of protein without much effort.
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