Chickpea Florentine Flatbread

Chickpea Florentine flatbread first happened in my kitchen on a lazy afternoon when I wanted something that felt a little fancy but didn’t require much effort and I had some leftover sautéed spinach and canned chickpeas and a flatbread base just begging to be topped. I threw on some garlic, cheese, and herbs and watched it bubble up beautifully in the oven and when I tasted that first bite I knew I’d be making it again and again.

Now I turn to this flatbread whenever I need a quick lunch or a light dinner or even a party appetizer that feels special and it always hits the spot with its creamy ricotta dollops and warm chickpeas and that garlicky spinach base that tastes like comfort and freshness all in one.

Ingredients:

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Flatbread or naan – The sturdy base that crisps up beautifully.
• Cooked chickpeas – Add protein and creamy bite.
• Fresh spinach – The classic Florentine green that brings freshness.
• Garlic – Infuses the base with savory depth.
• Olive oil – Used for sautéing and drizzling for richness.
• Ricotta cheese – Adds creamy pockets of cheesy goodness.
• Shredded mozzarella – Melts to create a golden cheesy layer.
• Caramelized onions – Add sweetness and flavor complexity.
• Fresh parsley – A bright herb finish.
• Red pepper flakes – Optional for a gentle heat.

Tools You’ll Need

• Skillet – I use this to sauté spinach and onions.
• Baking sheet or pizza stone – For baking the flatbread evenly.
• Mixing spoon or spatula – To spread the toppings with care.
• Oven or toaster oven – Essential for melting cheese and crisping the base.
• Knife and cutting board – For prepping veggies and garnishes.

Instructions

Step 1: Preheat the Oven

I start by preheating my oven to 425°F so the flatbread gets perfectly crisp and golden.

Step 2: Sauté the Spinach

In a skillet with olive oil, I sauté minced garlic for about 30 seconds, then toss in the spinach until wilted. I season it lightly with salt and pepper.

Step 3: Caramelize the Onions

In the same skillet, I cook thinly sliced onions low and slow until golden and soft. This adds a lovely depth of flavor to the flatbread.

Step 4: Assemble the Flatbread

I place the flatbread on a baking sheet and brush it lightly with olive oil. Then I layer the sautéed spinach evenly over the base, followed by chickpeas, caramelized onions, and dollops of ricotta. I sprinkle mozzarella over everything and add red pepper flakes if I want a bit of heat.

Step 5: Bake Until Golden

I bake the flatbread for 8–10 minutes or until the cheese is melted and bubbly and the edges are golden brown.

Step 6: Garnish and Serve

Once out of the oven, I finish it with a drizzle of olive oil and sprinkle of fresh parsley. Then I slice and serve it warm.

Tips

I love using naan for the base because it crisps so nicely.

You can mash some of the chickpeas for a creamier texture.

Add sun-dried tomatoes or olives for a Mediterranean twist.

Ricotta can be swapped with goat cheese or feta for a sharper flavor.

Ways to Serve

As a light dinner paired with a green salad.

Sliced into small pieces for an elegant appetizer.

With a bowl of soup for a cozy lunch combo.

Topped with a fried egg for a hearty brunch option.

Frequently Asked Questions

Can I make Chickpea Florentine flatbread ahead of time?

You can prep the toppings in advance but I recommend assembling and baking it fresh for the best texture.

What’s the best cheese substitute for ricotta?

Goat cheese or crumbled feta work great if you want a tangier taste.

Can I use canned spinach?

Fresh is best for texture but in a pinch, drained canned spinach can work – just squeeze out excess moisture.

See You in the Kitchen

I hope you give this Chickpea Florentine flatbread a try! It’s simple yet special and perfect for when you want something satisfying and fresh. I’d love to hear your take on it or what creative toppings you add!

Happy Cooking!

Print