Ayurvedic Spring Chickpea Flatbread

Spring is in the air and it’s the perfect time to enjoy this chickpea flatbread with an Ayurvedic spin! Traditional flatbread pizzas can be heavy and hard on the digestive system. This flatbread uses chickpea flour, ghee and seasonal veggies; making it gluten & grain free, easy on the digestive system and packed with nutrients! 

Chickpea flour is a great addition to an Ayurvedic spring diet. It’s considered astringent, which means it can help dry up excess kapha and remain light on the digestive system. This particular crust is flavored with Farmtrue’s Cooling Spice blend and garlic scape ghee, making it also appropriate for vata and pitta types. If you have a tendency toward Kapha in the digestive (heaviness, loss of appetite, etc.) I recommend enjoying a mug of CCF tea to 30 minutes before your meal to increase the digestibility. 

The amazing thing about this recipe is its’ versatility. Feel free to mix it! You can mix different spice blends into the chickpea flour crust and top with any seasonal veggies that are fresh and local to you. Get creative and enjoy! 

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Ayurvedic Spring Chickpea Flatbread

  • Author: Lillian Jacobs
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Diet: Gluten Free


Try this Ayurvedic spin on the traditional flatbread. Using chickpea flour for the crust, ayurvedic spices, and spring seasonal vegetables this recipe will likely become a healthy weeknight favorite!



For the crust: 

1 cup chickpea flour 

1 cup warm water 

1 tbsp olive oil 

1 tsp Farm True cooling spice blend*

½ tsp salt 

¼ tsp fresh ground pepper 


2 tsp. Garlic scape ghee *

½ cup microgreens of choice

½ pint cherry tomatoes

1 tbsp avocado oil 

1 tsp dried thyme 

23 tbsp crumbled goat cheese 


  1. Preheat the oven to 450 degrees. Place a 10 inch cast iron skillet in the oven while it preheats. 
  2. In a medium bowl, combine chickpea flour, salt, pepper, and cooling spice blend.
  3. Whisk the water and olive oil into the mixture until it makes a smooth batter. *The batter will be somewhat liquidy, that’s ok.
  4. Remove the cast iron skillet from the oven and grease with ghee or avocado oil. 
  5. Pour the batter into the skillet and bake for 15 minutes or until golden brown. 
  6. While the crust bakes prepare the tomatoes. Toss the cherry tomatoes in avocado oil and dried thyme. Lay them out on a small baking sheet lined with parchment paper. Bake in the oven with the chickpea crust for 12 minutes. Remove the tomatoes once they are blistered and beginning to burst. 
  7. When the crust is done, remove it from the oven and let it cool for 5 minutes. Add the garlic scape ghee and spread until evenly coated. 
  8. Tops with blistered tomatoes, crumbled goat cheese and micro greens. 
  9. Enjoy!


* use code Lillian15 for 15% off all products at FarmTrue!

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Cuisine: Ayurvedic

Keywords: Ayurvedic recipes, spring recipes, summer recipes, chickpea flour recipes

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