A Vegan Delight

Chickpea flat bread with hummus, caramelised mushrooms and butter beans, roasted carrots, dehydrated orange and mixed herbs.

This fantastic plant-based recipe is a firm favourite of mine. A delicious combination of various different tasty elements really brings this dish together. It’s packed with flavour and goodness all rolled into one! What’s more, it’s a great gluten free dish that’s also fantastic for both vegetarians and vegans alike.



  • 140g chickpea flour

  • 250ml water

  • 2tbsp olive oil or garlic/ herb oil

  • 1 spring fresh thyme or rosemary -picked and finely chopped

  • Sea salt

  • Cracked black pepper to taste

  • Olive oil

If you’d prefer, you can use hummus tapenades or red and green pesto as a base. Alternatively, you could even use Aivar, a tasty pepper-based condiment made from red bell peppers and oil.


  • Pour the chickpea flour into a large bowl

  • Gradually add the water, continually whisking all the time to remove any lumps. The consistency should be like a smooth batter.

  • If you prefer, use a food processor to make it easier to mix

  • Cover the mixture and let it sit for at least 1 hr before use

  • If you are short on time, the mixture can be made in advance

  • When you’re ready to make the dish, heat a drizzle of olive oil in a pancake pan on a moderate heat

  • Use a ladle to add the mixture into the pan

  • Alternatively, put the mixture into a preheated oven at 180 degrees. Simply grease an ovenproof frying pan with a little oil and add the mixture.

  • Next, stir the infused oil of choice and chosen herbs into the mixture and season to your likening

  • If cooking on the stove, cook until you see bubbles forming and then gently flip the bread.

  • If you decide to use the oven, bake for 25 minutes until the flatbread has set and it is crispy on the edges. A caramelised colour is a good tone to aim for

  • Once cooked, place on a board and build the dish as you wish



  • Hummus- either make your own or buy a decent shop bought version

  • Butter beans – drained with lemon, salt and pepper added to them

  • Sliced Portobello mushrooms- take 4 mushrooms and cook in a hot pan with olive oil, garlic, salt and pepper. Cook until caramelised.

  • Baby carrots- simply slice in half and roast with olive oil and honey

  • Dehydrated sliced oranges – ideal to make in advance - place on a baking tray lined with baking paper. Leave on 50 degrees in the oven to dry them out.

  • Pick your favourite fresh bunch of herbs and garish at the very end

    If you are looking for delicious, plant based recipes, look no further! As a qualified food nutritionist and private chef, specialising in plant based foods, get in touch today to find out how I can help you.