I love grocery shopping, I’m like a kid in a candy store – sorry, bad analogy – I know. But I get really excited at all the possibilities of what I can make. I get particularly jazzed when I find something new and wholesome.
On my last vacation to Sanibel Island, FL to visit my mom, I was wandering around Bailey’s, the local grocery store. It’s a pretty mainstream store, but they have an unusually large organic section and the odd gourmet “natural” product, hidden amongst the regular fare of sugar-filled processed foods.
Well, on the top shelf of the flour section, I found an interesting packet which I picked up and brought back to my mom’s place. I’m not usually a packaged food type of gal, but the fact that it contained only one healthy ingredient – chickpea flour – had me convinced.
I made it immediately! Loved it. Bought 3 more packets, brought them home with me – made it again – and started experimenting with it a bit. Then I served it to friends as the bruschetta you see in the picture below (with tomatoes and herbs). Now I’m ready to tell you about it!
Here’s why I love this Cinque e Cinque Chickpea Frittata Mix.
- It’s super easy
- It’s loaded with protein & fiber
- It’s really versatile
- It’s gluten-free and yet fills that bread-y craving
- It’s dairy-free
- It’s vegan
Vegan Chickpea Frittata
Ingredients:
- 1 package of Lucini Cinque e’ Cinque Tuscan Chickpea Frittata Mix
- 3 1/4 cold water
- 3 tablespoons extra virgin olive oil
- 1 tsp sea salt (the recipe on the package calls for 2 teaspoons of salt. I always under-salt and let everyone add to their own taste)
- Preheat oven to 500F
- Coat a 9″ cast iron pan with olive oil (I’ve also split it up and made in two pans for a thinner frittata)
- Heat pan for 5 minutes
- While pan is heating blend all the ingredients together. (They say to wisk until the lumps are gone. I seem to not be able to get the lumps out with a whisk, thus the blender)
- Pour batter into heated pan
- Bake for 12 – 14 minutes
- Crack the oven door open a tad and bak for another 6-8 minutes. This allows the humidity to vent.
- It’s done when it’s golden brown
- Let it sit and set for 10 minutes.
- Top with your favorite topping (I topped mine with tomatoes and basil and olives)
Now, once I had made this a few times. I became curious about a couple of things:
Would this work with regular chickpea flour?
- I don’t know and haven’t tried yet. I’ll let you know when I try, or if you try it first, please let me know what you think.
Could I make my own chickpea flour by grinding dried chickpeas in my Vitamix?
- Yup. I tried . Wow was that noisy!!!
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Nina Manolson, MA, CHC, certified Health Coach and Psychology of Eating Coach believes that every women deserves to feel good in their own body. She helps women create a healthy and positive relationship with their food and body so they can love their body and life! She’s the founder of NinaManolson.com and NourishedWomanNation.com
She helps busy women look and feel their best. She specializes in working with women over 40 who have tried other diets and approaches but are still struggling with their body and food. She helps women step into a new wellness paradigm that makes self-care real and do-able and turns it into sustainable healthy habits that
She’s the author of “Feed Your Kids Well In A World That Doesn’t: an everyday guide to make healthy food happen in your home and beyond”. She’s also the recipient of the prestigious Health Leadership Award from the Institute for Integrative Nutrition.
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Nina Manolson, MA, NBC-HWC, is a Body-Peace™ Coach.
She is a board certified Health Coach, Psychology of Eating Coach and Certified Body-Trust Provider, believes that every woman deserves to feel good in her own body.
She helps women create a healthy and positive relationship with their food and body so they can truly feel at peace in their body! She’s the founder of NinaManolson.com and The Nourished Woman Nation.
She specializes in working with women over 40 who have tried many other diets and approaches but are still struggling with their relationship to body and food.She’s the creator of the BODY-LOVE MAP and the recipient of the prestigious Health Leadership Award from the Institute for Integrative Nutrition.To take a powerful step on the Body-Peace™ Path, download your Practicing Body-Peace Journal right HERE.
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Hi Nina, this sounds great. I just received my own Vita-Mix as an early birthday present yesterday, and am very happy with the first smoothie and soup that I have made with it. I often make hummus from sprouted (en then cooked) chickpeas, and am wondering if I could try to make Frittata batter by blending raw 2 days sprouted chickpeas with water, oil and salt in the Vita-Mix, what do you think? I would really like to try it, but don’t want to ruin my brand new machine! I did not get the dry container, because I already had a grain mill.
Hi Aletta! Congrats on your Vitamix. I know you will love it. I haven’t tried what you are suggesting. But I wouldn’t worry about destroying your Vitamix, they are built like tanks. Let me know how it goes.
Have you found the flour around here. I did a search on there website and it says that Whole Foods and Stop and Shop carry there products, I’ll have to go and check it out.
Sounds great! I’m gonna give it a try. I hope they have it at stores near me! thanks pretty lady Nina!
If you don’t find it at a store, you can get it online. It’s worth the effort, because it makes such an easy meal.
I just stumbled upon your blog! Thank you! Looks like you tried this with ground chickpeas and it did not work. I am making a flatbread (never made that before) Is flatbread the same thing as this type of bread? Making today, 1C Chickpea flour, 2 TB nutritional years, 1 T garlic powder, 1/2 T cajun spice put in closed container. for one serving take out 1/3 cup of mix and mix with 1/3 cup water. mix and let set till thickened. then make flatbread. Going to try this with your toppings.