Farinata di Ceci (Italian Chickpea Flatbread) Farinata is what happens when chickpea flour, water, salt and olive oil meet a very hot pan. There is no yeast, no egg and no wheat, only a thin batter that sets into a golden flatbread with a blistered crust, a custardy middle and a deep, nutty flavor. It is the great street food of the Ligurian coast, cut into rough wedges and eaten hot from the tray, with black pepper and nothing else. Yield: 4 servings as an appetizer. Prep: 2

A 100% vegan Italian roasted cauliflower appetizer with crispy chickpeas, fried capers, lemon-parsley dressing, and toasted breadcrumbs, built around high-heat roasting and texture.

Bocconi di Mare Sardi con Crema di Ceci, Pomodoro Confit e Brodo di Crostacei (Italian Sardinian Seafood Bites with Chickpea Cream, Confit Tomato and Shellfish Broth) A broth poured at the table has to earn its place. Here it earns it twice. The diner first sees a still composition of seared seafood resting on a pale cream, and then a hot shellfish broth arrives and turns four separate things into one dish. Nothing in the bowl is cooked by that broth. Everything in it is comp