Chickpea flour is nutty, protein dense and very different from wheat flour, says cookbook author Deborah Madison. It's used to make farinata, socca, panisse, savory pancakes of all kinds, fries, pakhora and these crispy triangles. Three on a plate with a green salad-Madison likes the slight bitterness of frisee, but you could also use thinly sliced fennel, slivered kale or mixed greens-can be lunch, a generous first course to a light meal or a supper on its own. If you can buy frozen green chickpeas, use some to further garnish the plate. Madison says she had not used nutritional yeast for years but has started to again because it adds a subtle umami quality to the dish, along with a slew of B vitamins. The chickpea flour can be found in Indian markets and is also available from Bob's Red Mill.
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