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Vegetarian, Italy

Ligurian farinata with mixed salad

Ligurian farinata with mixed salad is a chickpea flour flatbread baked in the oven and served alongside a mixed salad. For 4 people, it takes 40 minutes, rates as easy, and costs €1.40 per person. The trick to success is resting the batter and heating the baking dish until it's very hot before pouring.

Farinata, a thin chickpea flour flatbread baked in the oven, crisp at the edges and soft in the center.

Ligurian farinata with mixed salad
Total time
40 min
Difficulty
Easy
Cost per person
€1.40
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Farinata comes from Liguria, a thin flatbread made with nothing more than chickpea flour, water, and olive oil. Baked in a scorching hot dish, it comes out with crisp, golden edges and a soft, almost custardy center. The flavor is mild and a little nutty, and a generous crack of black pepper at the end gives it character without overpowering it.

It's an easy one to make on a weeknight, with no meat or fish involved, and kids often enjoy it once it's sliced into wedges like a pizza. Paired with a fresh mixed salad, it turns into a full meal that barely asks anything of you in terms of prep. Mon Chou loves it for its three pantry ingredients and its very low price.

The ingredients

4 people

Pantry

  • Chickpea flouroften in the pantry 250 g
  • Wateroften in the pantry 50 cl
  • Olive oiloften in the pantry 6 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 tsp
  • Pepperoften in the pantry 1 tsp

Fruits and vegetables

  • Lettuce 1
  • Cherry tomatoes 200 g
  • Cucumber 1

The step by step recipe

  1. Whisk the chickpea flour into the water until smooth, add the salt, and let the batter rest. 30 min

    Whisk it cold to avoid lumps.

  2. Preheat the oven to 250°C with a large tart dish or an oiled baking sheet inside. 10 min

    The hotter the dish, the crispier the edges will be.

  3. Skim the foam off the surface of the batter and stir in 3 tablespoons of olive oil. 1 min

    A small sieve or skimmer works great for removing the foam.

  4. Pour the remaining oil into the scorching hot dish, then the batter, and bake until the top is golden. 15 min

    Bake near the top of the oven, the surface browns better there.

  5. Season generously with pepper, cut into wedges, and serve with the dressed mixed salad. 2 min

    Eat it right away, it's best straight out of the oven.

Our tips to get it right

  • Use a wide, shallow dish rather than a deep pan, the batter needs to stay thin to crisp up properly at the edges.
  • Don't skimp on oven heat, a lukewarm dish gives you a soft farinata instead of a crisp one.
  • Whisk the batter again right before pouring if it's been resting a while, chickpea flour tends to settle at the bottom.

The variations

  • Stir fresh rosemary or thinly sliced onion straight into the batter before baking for a different flavor.
  • Swap the mixed salad for roasted vegetables if you want a warmer side in winter.
  • For kids, cut the farinata into small triangles and serve the salad separately as cucumber sticks.

What to serve it with

  • A glass of dry Ligurian white wine
  • Sparkling water with lemon
  • Seasonal roasted vegetables

Storage

Farinata keeps for 2 days in the fridge in a sealed container, though it loses its crispness. Reheat slices for a few minutes in a hot oven rather than the microwave to bring back some crunch. It doesn't freeze well, the texture turns rubbery.

Questions about this dish

Why skim the foam off farinata batter?

The foam that forms on top traps tiny air bubbles that can make the flatbread bake unevenly. Skimming it off with a small sieve gives you a smoother, more even finish.

Can you make farinata batter ahead of time?

Yes, you can mix it several hours ahead and let it rest in the fridge. Whisk it well again before pouring it into the hot dish, since chickpea flour settles at the bottom.

What kind of olive oil works best for farinata?

Good quality olive oil matters here since it goes both into the batter and into the baking dish. A fruity, not too bitter oil suits this simple dish well.

Why does the oven need to be so hot for farinata?

A very hot dish sears the batter the moment it hits it, which is what crisps up the edges. If the dish is only warm, the farinata cooks slowly and stays soft all over.

How long does it take to make a Ligurian farinata with a mixed salad?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Ligurian farinata with a mixed salad?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Ligurian farinata with a mixed salad cost?

About €1.40 per serving, or €5.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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