Chickpea Flatbreads w/ Avocado Pesto, Balsamic Greens, & a “Cheesy” Tomato

July 20, 2017

Chickpea Flatbreads w/ Avocado Pesto, Balsamic Greens, & a "Cheesy" Tomato by Faring Well #vegan

The past few weeks have been cheery in our home. After finally finding a few herbal remedies to tame my inflammation (targeting the liver and gallbladder issues I was experiencing, on top of gut problems and a host of other random symptoms), I was able to step back and think clearly for the first time in a while. I was able to see my limitations, things I had tried, things I feared to try. I decided to dig myself out of the hole I had dug in the plant based realm, and focus on every real whole food (still plant based) – I went back to the basics. Less oils and sauces for the time being, trying to emphasize my consumption of (a lot of) whole fruits, vegetables, beans, and grains. And for the first time, a lot of (good) starch. It took only one day for me to feel the difference, and I am going on almost two weeks free of brain fog, filled with sustained energy, going hours without even thinking of food, and living pain free. The increase in whole plant food diversity and decrease in fancy food products has my mood skyrocketing and anxiety levels plummeting. I have eyes laced with happy tears, this feeling is so overwhelming to me that the gratitude I wish to show doesn’t feel attainable.

I wrote the paragraph above to (hopefully) bring hope to others searching for answers in their health journey, especially those with gut issues. It can be challenging, disheartening, and exhausting trying to figure out what is making your ailment “tick”. Each of us have our own slew of contributing factors to our health, some of us being more susceptible to small lifestyle tweaks thanks to unknown underlying factors within our bodies. So take heart, keep chugging along, and you might just wake up one day not knowing the cure but experiencing it – have faith.

To celebrate the good feels happening over here, Scott and I have been doing something we’ve longed to do for so long – cook dinner together! Before our meals were made separately, often mine earlier in the evening cause I was always so hangry and experiencing some sort of pain. But that is in the past, and this week we are three for three for cooking fun dinners together, playing music and hanging in the kitchen. (To Scott: It only took a few years bud – but we made it! Thank you for being so patient with me.) I’ve been cooking up batches of all sorts of beans, legumes, and grains to compliment our veggie loaded meals. You’ve seen quite a few on Instagram stories if you follow me over there, and got to watch me make this one too – minus the flat breads, which many of you were asking how I made so I’m really stoked to share them with you today.

This meal is perfect for a light dinner if you have big dessert plans for later. It also receives bonus point for only taking 15-ish minutes to prepare too. I use cooked beans in the crust – which lets be honest, the crust isn’t going to win any glamour shot awards on it’s own, this is all about the toppings in order to make it look beautiful. But it tastes so dang good, even if it is completely untraditional. This isn’t a flatbread you tear or hold, but one you approach with a fork and knife. The avocado pesto is my new favorite. I’m trying to focus on getting fats from their whole food sources, and this avocado makes the pesto so creamy and delicious. Plus it adds to the satiation of this meal tons. I’m also sharing my new favorite balsamic dressing which I toss the salad in here. It’s sweet and tangy and only three ingredients – woot woot! Plus the “cheesy” sprinkle on the tomato totally adds some flavorful fun with the addition of vitamins and minerals. I can’t wait for Scott and I to make different renditions of this one all summer, and hope you get to try and make a few yourself too! -xx

Chickpea Flatbreads w/ Avocado Pesto, Balsamic Greens, & a "Cheesy" Tomato by Faring Well #vegan

SHOP MY PANTRY >>


Makes 2 servings.

CHICKPEA FLATBREADS
1 1/2 cups cooked chickpeas, rinsed & drained
1 tablespoon ground flaxseed
3 tablespoons water
few pinches of salt
1 small garlic clove

AVOCADO PESTO
1 large, rip avocado
2 handfuls of fresh basil leaves
salt & pepper
1 small garlic clove
2 tablespoons fresh lemon juice

MAPLE BALSAMIC SALAD
2 handfuls fresh arugula
2 handfuls fresh spring greens
1 tablespoon balsamic vinegar
1 teaspoon pure maple syrup
1 teaspoon dijon mustard

“CHEESY” TOMATO SLICES
1 large, or 2 small, heirloom tomatoes
1 tablespoon nutritional yeast
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
few pinches of salt

Begin by making the flatbreads. Preheat the oven to 400F. Line a baking sheet with parchment and set aside.

Combine the ingredients for the flatbread in a food processor or tall Vitamix blender. Puree until smooth, stopping to scrape down the sides a few times to keep the dough moving (it will be on the thicker side). Divide the dough into two mounds on the parchment lined baking sheet.

Using the back of a spoon or spatula, (patiently) smooth each mound out into a circle about 1/2 an inch thick. Neaten up the sides with your fingers so they are smooth and round. Bake for 15 minutes, or until the top looks a bit dry and the edges are lightly crisp. Transfer gently to a wire rack to slightly cool.

While the flatbreads are baking, make the pesto. Wipe the food processor bowl clean (if used) and add the ingredients for the pesto to the bowl. Blend until smooth, pausing to scrape down the sides at least once. Taste and adjust salt and pepper as needed. Set aside.

Combine the dressing ingredients in a shallow bowl and whisk together with your finger. Toss the salad greens and the dressing in a medium bowl with your hands, gently massaging the leaves for a few seconds. Set aside.

Mix the nutritional yeast, dried herbs, and sea salt in a shallow bowl and massage with your fingers. Thinly slice the tomato(s), place on a plate, and sprinkle evenly with the “cheesy” mixture. Set aside.

Assemble. Place the flatbreads each on their own plate to serve. Top with the avocado pesto, dressed salad, and tomato slices. Enjoy right away.


I love seeing what you create! Be sure to tag your photos on Instagram with #FWmakers.

This post contains affiliate links (they are underlined for clarity). Purchases you make through these links will help fund the work I do here on Faring Well at no extra cost to you. Thank you sincerely for your constant love and support.

Chickpea Flatbreads w/ Avocado Pesto, Balsamic Greens, & a "Cheesy" Tomato by Faring Well #veganChickpea Flatbreads w/ Avocado Pesto, Balsamic Greens, & a "Cheesy" Tomato by Faring Well #vegan

18 Comments

  • Reply Tess July 20, 2017 at 8:56 am

    I love this idea! Ive made similar flatbread recipes with chickpea flour and theyve always tasted too dry and bean floury.. yuck. This sounds like it would solve that problem lol :)

    • Reply Faring Well July 20, 2017 at 2:16 pm

      Thank you for the love, Tess! This definitely tastes like chickpeas ;) but less dry than the flour for sure. I hope you like it too if you give them a try!

  • Reply Karlie July 21, 2017 at 6:57 am

    Jessie this makes me SO HAPPY for you! I’ve been there, I know the struggle, and I’m so happy to hear you’re coming out on the other side. Having a stellar man by your side doesn’t hurt either <3 xx

    • Reply Faring Well July 21, 2017 at 5:14 pm

      Ah Karlie! THANK YOU. I’m smiling so big and celebrating with you right now as I read your comment. I so appreciate you taking the time to read my posts and leave me notes girl, you’re just the best. And you’re also so right, Scott makes the best partner to endure all the curveballs of life with and I am immeasurably grateful! Thank you for pointing to that <3 xoxo.

  • Reply Ashley @ The Naked Food Life July 22, 2017 at 10:16 am

    This looks so dang tasty. Light, yet still flavorful and filling. I love that it’s oil free too. And you have definitely inspired me to have hope that my health/autoimmune struggles will come to end if I continue to tune into my body and nourish myself lots of whole foods! I am so joyed to hear all the progress you have made =)

    • Reply Faring Well July 24, 2017 at 1:22 pm

      Oh Ashley! This just brightened my day. Thank you. I’m so happy hear that this recipe sounds up your alley too, and that you are feeling encouraged in your autoimmune struggles! I’m cheering you on over here girl, fist pumping your efforts with a sweet potato in hand ;). Hope you are feeling well this week, XO.

  • Reply Emily | Gather & Dine July 23, 2017 at 1:01 pm

    This sounds and looks delightful, Jessie! I finally got into socca this year, and I bet this cooked chickpea and flax bread is wonderful too. The avocado pesto is so perfect during this season to go along with all of those summery tomatoes. I’m so happy to hear that you’ve been feeling better- yay! Ryan and I don’t cook together nearly often enough, but when we do we have so much fun. It’s such quality time together, right?

    • Reply Faring Well July 24, 2017 at 1:26 pm

      Socca is so amazing! I’m glad you got to try it too. This is a little less sturdy but more filling for me using the whole bean. Thank you about me feeling better – your just the best delighting in this with me girl! Here’s to feeling well all summer, and many more nights in the kitchen with our hubs ;) xoxo.

  • Reply Michalina July 25, 2017 at 2:37 pm

    Could you please write more about your problems and what herbal remedies helped? I’ve been struggling with gallbladder and liver issues for some time and got to the point when I’m afraid to eat, because it reminds me of pain, the same with certain smells like of fried foods. I have a pretty limited repertoire of foods that I can eat and love your recipes as they fit so well with my limitations. I am drinking tons of cammomile tea and milk thistle seems to be helping me as well.
    Hope this pain free time is as long as possible for your and hopefully, forever :)

    • Reply Faring Well July 25, 2017 at 4:33 pm

      Hi Michalina, I’m so sorry to hear about your struggle with these issues – hearing it makes you afraid to eat saddens my heart. I so know that fear and it is a terrible way to have to live.

      While I’m no professional and would definitely say to ask your doctor before trying anything knew, I found that taking milk thistle twice a day, dandelion root once a day, and eliminating all fat from my diet except for half an avocado here or there – and a few sprouted nuts a day – helped me best. I focused on whole fruits and vegetables with whole grains and healthy starches, and dismissed fancy ingredients. I also started drinking 2 tablespoons of apple cider vinegar diluted in 1 cup of water twice a day (through a straw). The culmination of these changes seems to have allowed my body to heal. I hope you are able to find what yours needs as well and feel better soon! xx

      • Reply Michalina August 2, 2017 at 12:35 pm

        Oh, I’m so positively surprised that you wrote back to me. :) I’ve been more or less following a similar diet to what you’re focusing on, but not entirely plant based, cause once a week I have a weakness for eggs. My recent discovery are Polish herbalists mixtures for strengthening the liver and warm lemon water (supposed to work similar to apple cider vinegar, just a bit milder in effect and for your tastebuds).
        PS. How do you sprout your nuts? I’m really curious, I have trouble digesting them and a tablespoon of nut butter can send me into a colic and raw nuts seem to sit in my stomach for ages.

        • Reply Faring Well August 3, 2017 at 3:47 pm

          You’re too sweet, of course! As for the nuts, I eat very few – mostly just a couple in my smoothies right now. I buy them sprouted at our market here, or soak raw ones in water overnight before blending in a smoothie when I need to! xx

  • Reply Sus // roughmeasures.com July 26, 2017 at 2:02 am

    Ah Jessie I am so happy for you. I am on a similar route at the moment, trying to eliminate some issues from my body and clear my heavy brain fog. So glad you and Scott can now enjoy dinners together, something many of us take for granted! Love the look of this dinner, I made chickpea flour pancakes often, but never thought to use whole chickpeas! Plants for the win!

    • Reply Faring Well July 26, 2017 at 10:08 am

      Thank you so much Sus! I hope you’re doing well on your “route” too and seeing some improvements, I’m definitely wishing you well friend. And thank you about the dinners too! They are such a special time to share. I couldn’t be more grateful. Hoping you are doing well this week girl, plants for the win always! ;)

  • Reply Sara July 28, 2017 at 8:21 am

    This looks wonderful! Cooking for one here – anyone tried leaving the extra flatbread in the fridge/freezer for leftovers or should I just half the recipe?

    • Reply Faring Well July 28, 2017 at 5:18 pm

      Hey Sara! I’m so glad these are calling your name! I would halve the recipe for one ;) or save the second half of the dough in an airtight jar in the fridge for another day – you just may need to add a tablespoon or so of water to it before baking it once chilled cause it might dry out a little. Hope you enjoy this tons! Let me know what you think <3.

  • Reply Edie August 1, 2017 at 10:05 am

    I’m so glad your body has been responding positively to the changes you’ve made! That’s the best news :) Also, everything about this recipe is calling my name. Another one I’m about to pin. xo

    • Reply Faring Well August 2, 2017 at 12:23 pm

      Thank you so much Edie, I am so happy to finally be able to say so too! Also very happy this recipe appeals to you as well, we really love them. <3

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