Step 1

Place the water, lemon juice, spinach, chickpea flour, salt and sugar in a Vitamix or blender. Blend on high until completely smooth, stopping and scraping the sides once or twice. With the motor running, pour the olive oil through the lid plug and blend until incorporated. Let sit at room temperature for 15 minutes. While the batter sits, make the buttermilk dressing (see below).

Step 2

Heat about 1 teaspoon of olive oil in a 10-inch non-stick skillet over medium heat. Once the pan is hot, wipe the oil around the pan with a paper towel to coat. Pour in about ½ cup of the chickpea batter, and swirl and tilt the pan to form a thin circle with the batter. Cook until small bubbles have popped on the surface and the bottom is set, about 30-90 seconds. Slide a small offset spatula along the edge of the bread to loosen it, then use your fingers to flip it over. Cook until set on the other side, about 30 seconds longer. Slide the flatbread out onto a cooling rack. Continue with the remaining batter, rubbing the skillet with more oil as needed to prevent sticking. Stack the flatbreads on top of each other as they come out of the skillet.

Step 3

I like to serve the flatbreads topped with avocado, tomatoes, cucumber, arugula, feta, walnuts and a drizzle of Buttermilk-Herb Dressing. Delicious!