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Chickpea piadina

Chickpea wraps

The chickpea piadina is delicious and elastic: protein-rich and delicious, it can be prepared just like the classic version.

Chickpea piadina is the more nutritious version of the traditional one. A true delicacy that you can enrich by choosing any filling in line with your expectations. For example, you can enjoy the perfect combination of rocket and turkey breast or raw ham with a spreadable cheese. This is an extremely simple recipe that requires about 10 minutes of time between preparation and cooking. So let's see how to make chickpea piadina.

Chickpea wraps
Chickpea wraps

Preparation of the chickpea piadina

  1. The first step of the chickpea piadina recipe requires choosing a bowl large enough to place the chickpea flour inside. You can also think of a mix with oat flour.
  2. Mix the flour properly using a fork.
  3. Add the water at room temperature little by little and let it absorb into the flour.
  4. Continue like this until you obtain a sort of batter which should not be too liquid .
  5. Add the extra virgin olive oil together with a pinch of salt according to your personal taste.
  6. Take a pan with a diameter of at least 22 cm to obtain the ideal sized piadina.
  7. Pour a ladle of mixture into the pan, but do not exceed otherwise the piadina will be too thick .
  8. Cook until the piadina is golden on both sides with some small burns.
  9. After you have completed this first piadina, continue with the others.
  10. Once the cooking phase is finished, you can decide to consume the chickpea piadine even without filling because they are excellent as a substitute for bread thanks to the flavor guaranteed by the chickpea flour.
  11. If you want, you can easily fill it with any kind of combination of ingredients, perhaps choosing a spreadable cheese, a cured meat or vegetables.


Storing chickpea piadina is important to avoid the risk of losing its taste and consistency. Specifically, it is necessary to store them in the refrigerator for a maximum of 2 days by leaving them stacked on top of each other on a plate and with the addition of transparent film to prevent the odors from the refrigerator from influencing those of the piadina.

However, if you intend to prepare the dough and cook it not on the same day, you can still keep the batter in the fridge but only for 24 hours, always covering the bowl with cling film.

Read also
How to make homemade Romagna piadina

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