Italy · Pulse Check
Farinata (chickpea flat bread) with Lemon & Herby Cottage Cheese
Traditional Italian farinata served with lemon herby cottage cheese for a simple, naturally gluten-free meal with around 30 g of protein.
Macros are per serving. If this recipe serves 3 people, the numbers above are for one portion. Nutritional values are estimated using recognised nutrition databases and calorie-tracking software to provide a practical guide, although they may vary depending on the exact ingredients and brands you use.
Ingredients
- Farinata
- 150 g chickpea flour
- 450 ml water
- 4 tbsp extra virgin olive oil
- 1 tsp fine sea salt
- Freshly ground black pepper
- 1 tbsp Italian herbs or rosemary
- Cottage cheese dip
- 250 g cottage cheese
- 1 tbsp Greek yogurt (optional, for a creamier texture)
- Zest of 1 lemon
- 1 tbsp lemon juice
- 2 tbsp chopped parsley
- 1 tbsp chopped chives
- 1 tbsp chopped dill or mint
- ½ garlic clove, finely grated
- Salt and black pepper to taste
Recommended equipment
- · Mixing bowl
- · Whisk
- · 30 cm round baking tray
- · cast iron skillet
- · Oven
Instructions
- 01
Prepare the batter: Whisk the chickpea flour into the water until completely smooth. Cover and leave to rest for at least 4 hours, or overnight in the fridge.
- 02
Skim away any foam from the surface before cooking. Stir in the salt and 3 tablespoons of olive oil.
- 03
Preheat the oven to 250°C. Place a 30 cm round baking tray or cast iron skillet in the oven with the remaining olive oil until very hot.
- 04
Carefully pour the batter into the hot tray. Sprinkle with rosemary or any other dry herbs of your choice.
- 05
Bake for 25–30 minutes until golden with deeply browned edges.
- 06
Finish under the grill for 2–3 minutes if needed for extra colour.
- 07
Make the topping: Mix together the cottage cheese, yogurt, lemon zest, lemon juice, herbs, garlic and season with salt and pepper.
- 08
Slice the warm farinata into wedges. Top generously with the lemon herb cottage cheese. *Macro above are for 1 serving of 200 g farinata + 100 g lemon & herby cottage cheese*. Serve Hot!
Cooking tips
- Resting the batter makes the farinata smoother and helps it bake evenly.
- A very hot tray is essential for the classic crisp edge.
- Traditionally farinata is eaten plain—the cottage cheese topping is a Veg Protein Kitchen twist.
- Leftover farinata reheats well in a hot oven or air fryer.
You'll need
Origin
Farinata is one of Italy's oldest and simplest dishes. Originating in Liguria, this naturally gluten-free flatbread is made from little more than chickpea flour, water, olive oil and salt. Similar dishes appear across the Mediterranean—including socca in southern France and fainá in parts of South America—but the Ligurian version is known for its thin, crisp edges and creamy centre.
