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–+ servings

Mediterranean Farinata with Lemony Herb Salad

Print Recipe
Quick brunch that's perfect for the family!
Course Breakfast, Brunch, Lunch
Cuisine Mediterranean
Keyword Chickpea Flour, farinata, herb, Lemon
Dietary Preference Gluten-Free, nut free, vegan, vegetarian
Servings 2
Author Desiree Nielsen, RD

Ingredients

Farinata

  • 2 cloves garlic, minced
  • 1 cup chickpea flour
  • 1 cup lukewarm water
  • 1/2 cup chopped onion
  • 1/2 cup chopped fennel
  • 1/2 cup cherry tomatoes, halved
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon sumac (sub some lemon zest if no sumac)
  • 1/4 teaspoon cumin
  • fresh cracked pepper

Salad

  • 1 cup cilantro leaves
  • 1 cup flat leaf parsley
  • 1/4 cup basil leaves
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon capers, chopped
  • 1 tablespoon extra virgin olive oil
Imperial - Metric

Instructions

  • Preheat oven to 450 degrees.
  • In a medium bowl, whisk chickpea flour, oil, salt and pepper with water until smooth. Set aside.
  • In a nine-inch cast iron skillet, heat olive oil over medium high heat and add onion, stirring until glossy, about 5-7 minutes. Add fennel and cumin and saute for 3 minutes.
  • Stir in garlic and tomatoes and saute for 2 minutes. Turn off heat, sprinkle sumac over veggies and stir into chickpea mixture. Immediately place mixture back into skillet, even it out with a tap and a jiggle and place in the oven. Bake for 12 minutes or until the farinata is firm to the touch.
  • Meanwhile, mix up the dressing: whisk together lemon juice, olive oil and capers in a medium bowl and season to taste. Toss with greens.
  • Serve farinata topped with herb salad.