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Piadina with chickpea flour: the recipe for the light and gluten-free variant

Piadina with chickpea flour: the recipe for the light and gluten-free variant


The piadina with chickpea flour and the light variant and protein from the classic Romagna piadina, made with chickpea flour, water, extra virgin olive oil and a pinch of salt. Soft and tasty, it is very easy to prepare and suitable for everyone: it is, in fact, a vegan recipe, because it does not contain ingredients of animal origin, and gluten-free, since chickpea flour is naturally without gluten.

Ready in a few minutes, the chickpea wraps are perfect for filling according to your tastes and with what you have available in the fridge: they are excellent, for example, with a vegetable filling, a mixed salad or even cold meats and cheeses. You can use them instead of bread, serve them to one dinner between friends or take them with you to school or the office for a light lunch and rich in flavor. They are also ideal for a picnic– Just keep them stacked and tightly wrapped with cling film to keep them moist and from drying out.

Discover now how to make a piadina with an authentic and delicious chickpea flour, and don’t miss out on other recipes with chickpea flour, a versatile ingredients which can be used to prepare different types of dishes. If you liked this recipe, try other tasty variations such as yogurt piadina and potato piadina.


room temperature water

Extra virgin olive oil

For the filling (optional)

Sliced ​​Roasted Turkey Breast

How to prepare piadina with chickpea flour

Start preparing the piadina by collecting the chickpea flour in a large bowl, then add the salt and gradually add the water, which should be at room temperature. 1.

Finally add the oil 2.

Work everything with the hand mixer until you get a homogeneous mass without lumps. 3. Then cover the bowl with plastic wrap, transfer to the fridge, and let sit for about 20 minutes.

After the rest time, take the dough out of the fridge and let it dissolve at room temperature for about ten minutes. Meanwhile, grease the bottom of a nonstick skillet with a drizzle of oil and heat over low heat; pour a ladle of batter 4 and move the pan, turning it to create an even layer.

As soon as the surface has thickened and the edges of the piadina start to rise, gently turn it over with the help of a spatula. 5. It will take about 10 minutes.

Continue cooking on the other side as well. 6, then transfer the piadina to a plate and continue like this until the dough is used up. As the tortillas cook, stack them on top of each other – the residual heat will ensure they stay soft and easy to fold or roll.

Your chickpea wraps are ready to be filled as you prefer 7.


If you wish, you can enrich the dough with picada herbs either spices powder such as curry, turmeric, nutmeg, or paprika.

For the filling you can choose the vegetables that you like the most, for example zucchini either eggplant grilled artichokes, sautéed, mushrooms, cherry tomatoes. To make the preparation even tastier and more complete, you can also add a little tofu or some feta, ham, or other crumbled cured meats.


Chickpea wrappers can be saved for 2 days in the refrigerator, stacked on a plate and covered with plastic wrap. The dough, on the other hand, can be kept for 1 day in the refrigerator, also covered with plastic wrap.

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