Beet, Asparagus, Chickpea Cake

Beet, Asparagus and Chickpea Cake! Packed with the bountiful of spring produce and protein from chickpea flour this cake is delicious for breakfast, lunch or dinner!

I had so much fun making this cake!I made a mess and it tasted delicious. I think it’s so important to have fun while cooking and if a mess happens to even better!

I absolutely love beets I eat them daily not only for the nutrition aspect but I grew up picking them in my grandparents garden. They have a special food memory in my heart and I love to use them in different ways.

For this cake instead of using plain water I decided to use a beet and blend it with water to make beet juice. Mix it with sprouted chickpea flour and Za’tar my favorite middle eastern spice. If you have never used Za’tar it is generally a combination of dried oregano, thyme, sumac and toasted sesame seeds. Nutty, rich with a hint of sweetness and tang which pairs so well with earthy beets and asparagus.

To make the cake it is so simple all you need is 1 cup beet juice, 1 cup sprouted chickpea flour, 1 tbsp a’tar, 1 cup chopped asparagus and 1 tbsp ghee or grass-fed butter. It’s a one bowl, one pan wonder. A hearty cast iron skillet is key here really gives the cake that crispy edge we all love.

Finally you might be wondering why sprouted chickpea flour? I love eating sprouted foods because the nutrients of the food is higher and easier to digest than regular forms. This germinating process breaks down some of the starch, which makes the percentage of nutrients higher. It also breaks down phytate, a form of phytic acid that normally decreases absorption of vitamins and minerals in the body. So sprouted foods have more available nutrients than mature grains and foods. Also easier on the stomach if you are sensitive to beans or grains.

This cake is delicious by itself or with an egg on top, used as a pizza crust or a flatbread sandwich. Keeps in the fridge for 3 days and can definitely be added to your meal prep menu!

Beet, Asparagus Chickpea Cake

One bowl, one pan Beet Asparagus and Chickpea Cake
Prep Time 1 hr
Cook Time 15 mins
Total Time 1 hr 20 mins
Course Appetizer, Breakfast, dinner, lunch, Side Dish
Cuisine Mediterranean
Servings 6


  • 1 cup sprouted chickpea flour
  • 1 cup water blended with 1 small red beet my beet was raw but could probably use cooked
  • 1 tsp kosher salt
  • 1 tsp fresh cracked pepper
  • 1 tbsp Zatar seasoning can use your favorite spice blend plus more for topping
  • 1 cup chopped asparagus
  • 1 tbsp ghee or grass fed butter


  • Heat oven 400’f, Place 10 inch cast iron skillet in oven while it heats up. In a bowl mix the flour, beet juice and spices allow to rest covered with a dish towel for 1 hour. When oven is ready remove cast iron skillet add ghee and allow to melt. Sprinkle asparagus on the bottom and pour over batter. Place in the oven and bake 12-15 minutes. Top with your favorite toppings I love to drizzle tahini on top! 
Keyword appetizer, asparagus, castironcooking, chickpea, savorycake

If you make this cake please comment below I love to hear from you! Have an amazing day and happy cooking!!

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