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• 200 g of cooked chickpeas (soak for 24 hours, changing the water from time to time)

• 2 tablespoons of extra virgin olive oil

• 1 tablespoon of oatmeal

• 1 tablespoon of almond flour or other oilseed flour

• 1 shallow teaspoon of sea salt

• 3 fresh thyme sprigs

• 3 sprigs of fresh parsley

• Dehydrated oregano to taste

• 1 pinch of freshly ground black pepper


• 400 g of cooked and shredded chicken

• 1/2 chopped onion

• 1 piece of pepper (green, red, orange or yellow)

• 2 garlic cloves

• 1 leek

• 1 chopped tomato

• Seasonings to taste (salt, paprika, black pepper, turmeric, etc.)

• Chopped parsley

• Pecorino cheese for grating or any plant-based cheese that melts.



Saute garlic, onion and other vegetables. Then add the shredded chicken breast and finish with the seasonings. Set aside.


Take all the ingredients to the food processor and let them be crushed until they form, when squeezed with a spoon, a homogeneous mass. Line the bottom and sides of a 6-inch-diameter pan with this dough. Preheat the oven to 180ºC for ten minutes, and bake the dough for approximately 25 minutes, or until it is golden brown. One of the keys to making a crunchier dough is to bake it well. Remove from oven, wait for it to cool to warm and add the filling. Bake just to brown if you are using some cheese. If not, just add the filling and let the pie heat completely. Serve with a super salad!

Enjoy your food!

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