chickpea

<p>Athletes put a lot of thoughts into meals, but snacks can be an afterthought. They're often store-bought, such as <a href=/articles/2013/12/almond-yogurt-parfait>Greek yogurt</a> and berries, a <a href=/articles/2015/12/protein-powder>shake</a> or power bar, or hummus and vegetables. Not bad options, but they can get old. So when we stumbled upon the farinata, we were intrigued. It's an Italian dish that <a href=http://www.tuscanfoodie.com/2011/02/cecina-or-farinata-di-ceci.html target=_blank>dates back centuries</a> and it couldn't be simpler to make. A mixture of chickpea flour, olive oil, water and a bit of salt, it's great for <a href=/articles?f=tags!gluten-free-recipe>gluten-free</a> eaters. We asked Chef Simone Bonelli of <a href=http://www.lapecorabianca.com/ target=_blank>La Pecora Bianca</a> in New York City for his take on the snack. He's offered a traditional pairing of red onion, which is a great way to eat more of the oft-overlooked vegetable. A study from the <a href=http://www.ncbi.nlm.nih.gov/pubmed/25977008 target=_blank>University College Dublin</a> found that the more harshly you cook onions (frying, for example), the more quercetin, a type of antioxidant, is lost. But it's delicious on its own, with a bit of olive oil, topped with tapenade, or part of antipasto. This is a great use of your <a href=/articles/2016/02/cast-iron-leg-of-lamb>cast iron skillet</a>, but a cake tin or small baking sheet works fine, too. Keep an eye on it while it's in the oven–there's a fine line between done and overdone.

Italian farinata with red onion

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