Spiced Chickpea Flatbreads


Spiced Chickpea Flatbreads

Spiced chickpeas are an absolute staple of mine and this is one of my favourite ways to enjoy them. I think it is a perfect dish to share and also makes a great easy dinner when you are pushed for time. The quinoa bases are incredibly filling and hearty, not to mention gluten-free. If you are all out of quinoa or need a lighter base, you can replace these bases with a whole grain wrap.

Makes 2 spiced chickpea flatbreads

Prep time: 10 minutes

Cook time: 20 minutes

Difficulty: Easy



150 g (5½ oz/¾ cup) white quinoa

½ teaspoon baking powder



1 tablespoon pine nuts

1 cup hummus 

1½ cups Spiced chickpeas 

2 tablespoons roughly chopped flat-leaf (Italian) parsley


Preheat the oven to 180°C (350°F) fanforced.

To make the bases, line two large baking trays with baking paper. Rinse the quinoa well under running water. Add to a blender or food processor with 375 ml (12½ fl oz/ 1½ cups) of water and the baking powder.

Process on high speed until super smooth. Spread the mixture out on the prepared trays and bake in the oven for 20 minutes.

Heat a frying pan over low heat and lightly toast the pine nuts.

To serve, spread the hummus over both flatbreads. Scatter with the spiced chickpeas, parsley and toasted pine nuts. Slice into quarters and serve.



These are a favourite staple of mine. I add them to salads for extra flavour and texture. Combine them in nourish bowls. Top soups with them or enjoy as a tasty addition to a plant-based platter.

Makes 1½ cups

Prep time: 2 minutes

Cook time: 15 minutes

Difficulty: Very easy


250 g (9 oz) canned chickpeas, drained and rinsed

1½ tablespoons coconut aminos*

2 teaspoons smoked paprika*

1 teaspoon garlic powder

½ teaspoon ground ginger

½ teaspoon ground cumin

½ teaspoon chilli powder

½ teaspoon salt


Preheat the oven to 180°C (350°F) fanforced.

Line a large baking tray with baking paper.

Combine all the ingredients in a bowl and stir until evenly combined.

Spread out on the oven tray and place in the oven to bake for 10 minutes.

Remove from the oven and stir well before baking for a further 5 minutes.

Can be stored in an airtight container in the fridge.


This is an edited extract from Whole by Harriet Birrell published by Hardie Grant Books $50.00 and is available where all good books are sold.

Photographer: © Nikole Ramsay


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