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+ servings

Mediterranean Farinata with Lemony Herb Salad

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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



  • 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


  • 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


  • 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.