Ingredients
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For the Chickpea Base
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1 cup chickpea flour (besan) chickpea flour1 cup chickpea flour (besan)
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1/2 cup water water1/2 cup water
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1 tbsp olive oil olive oil1 tbsp olive oil
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1/2 tsp sea salt sea salt1/2 tsp sea salt
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1/2 tsp herbes de Provence herbes de provence1/2 tsp herbes de Provence
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For the Caramelized Onion
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2 large yellow onions, thinly sliced yellow onions2 large yellow onions, thinly sliced
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1 tbsp olive oil olive oil1 tbsp olive oil
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1/2 tsp sea salt sea salt1/2 tsp sea salt
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1 tsp balsamic vinegar balsamic vinegar1 tsp balsamic vinegar
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For the Olive Tapenade
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1/3 cup pitted black Niçoise or Kalamata olives kalamata olives1/3 cup pitted black Niçoise or Kalamata olives
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1 tbsp capers capers1 tbsp capers
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1 tsp lemon juice lemon juice1 tsp lemon juice
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1 garlic clove, minced garlic clove1 garlic clove, minced
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Freshly ground black pepper to taste black pepperFreshly ground black pepper to taste
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Garnish:Garnish:
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Fresh thyme leaves fresh thyme leavesFresh thyme leaves
Directions
Prepare the chickpea base first, then while it bakes, caramelize the onions and make the tapenade. Once cooled and cut, assemble each bite and garnish. Enjoy as a snack, appetizer, or part of a French-inspired grazing board. You can substitute the chickpea base with thinly sliced gluten-free baguette rounds for an even quicker version. The onions can be prepared up to 3 days in advance and stored in the fridge.
Steps
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1
Done
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Preheat your oven to 400°F (205°C). |
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2
Done
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In a bowl, whisk chickpea flour, water, olive oil, sea salt, and herbes de Provence until smooth. Let the batter rest for 10 min. |
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3
Done
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Pour the batter into a parchment-lined 8x8 inch baking tray and bake for 18-20 min until set and lightly golden. Let cool, then cut into 16 small squares. |
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4
Done
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For the onions: In a skillet, heat olive oil over medium-low. Add sliced onions and sea salt, cooking slowly (about 20 min), stirring often, until golden and caramelized. Add balsamic vinegar, stir, and cook 2 min more. Set aside. |
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5
Done
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For the tapenade: In a food processor, pulse olives, capers, lemon juice, garlic, and black pepper until a rough paste forms. |
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6
Done
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To assemble: Top each chickpea square with a spoonful of caramelized onion, then a dollop of olive tapenade. Garnish with fresh thyme. |
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7
Done
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Serve warm or at room temperature. |
