Chickpea Flatbread with Roasted Carrots and Carrot Top Pesto
Photos by Michael Piazza / Styled by Catrine Kelty
Originating in Italy’s Liguria region, chickpea flatbread—or farinata—is a popular Mediterranean street food found throughout Italy and the south of France. Crisp at the edges with a soft center, this simple mix of chickpea flour, water, olive oil and salt highlights the simplicity of authentic Italian cuisine. Naturally gluten-free and rich in plant-based protein and fiber, farinata makes a delicious gluten-free pizza alternative, perfect for topping with seasonal vegetables like roasted carrots and carrot top pesto.
Serves 4
FOR THE FLATBREAD:
1 cup chickpea flour
1 cup water
¾ teaspoon salt
7 tablespoons extra virgin olive oil, divided
FOR THE TOPPINGS:
1 recipe roasted carrot halves, see below
½ cup carrot top pesto, see below
Preheat oven to 450°F.
In a small bowl, whisk together the flour, water, salt and 3 tablespoons olive oil. The mixture should resemble pancake batter.
Evenly coat a 14-inch round oven-proof pan with the remaining 4 tablespoons of oil. Place the oiled pan in the oven to preheat for 5 minutes. This step is essential for a crispy crust.
After 5 minutes, remove the pan from the oven and spread the batter evenly across the bottom. Return the pan to the oven and bake for approximately 20 minutes, or until the crust is a deep golden brown.
Remove from oven. Cover the flatbread with ¼ cup of carrot top pesto. Arrange the roasted carrots on top and finish with dollops of the remaining carrot top pesto.
ROASTED CARROTS
Roasted carrots are an easy, flavorful vegetable side dish that brings out the natural sweetness of fresh carrots. Roasted at high heat with just olive oil, salt and pepper, they develop caramelized edges and a tender interior, a perfect healthy side dish for weeknight meals. Naturally gluten-free, they are also a delicious topping for chickpea flatbread (farinata), grain bowls or salads.
Yields 12 roasted carrots halves
1 pound of carrots, greens removed and reserved for Carrot Top Pesto, if making
3 tablespoons extra virgin olive oil
½ teaspoon salt
¼ teaspoon pepper
Preheat the oven to 400°F.
Peel carrots and slice lengthwise. In a large bowl, combine olive oil, salt and pepper. Place the carrots in the bowl and toss to cover completely with the olive oil mixture.
Arrange carrots, cut side down, on the baking sheet and pour over the residual oil. Be careful not to crowd them.
Roast for 25 minutes, turning once halfway through. Depending on the size of the carrots, additional cooking time may be needed to fully crisp. Serve hot or at room temperature
CARROT TOP PESTO
This recipe is inspired by Alana Chernila’s contribution published in Fine Cooking. It’s a wonderful use of carrot tops that would otherwise be destined for the compost bin. The addition of peppery arugula, toasted walnuts and lemon give the pesto a rich complexity. Naturally gluten-free and perfect for plant-based cooking, this versatile pesto can be served over oven-roasted carrots, pasta, grain bowls or frozen for later, making it a delicious way to reduce food waste and elevate everyday meals.
Yield: 1 heaping cup pesto
1 cup whole walnuts
carrot top greens from 1 pound of carrots, about 3 cups loosely packed
1 cup arugula, stems removed, washed and dried
2 garlic cloves, peeled
2 tablespoons fresh lemon juice
¾ cup extra virgin olive oil
½ teaspoon salt
Lightly toast walnuts. Set aside to cool.
Remove the tough stems from the carrot greens and thoroughly wash and dry.
Place all ingredients, except olive oil and salt, in a food processor. Pulse until ingredients are well blended. Slowly add olive oil and process until smooth. If necessary, scrape the sides of the processor to incorporate the mixture. Add salt and pulse a few times to blend well. Store in an airtight container, refrigerated, until ready to use.
These recipes appeared in the Summer 2026 issue as part of a larger story: Italy’s Naturally Gluten-Free Table.
