Preheat oven to 400 degrees. For a crispier breadstick, preheat oven to 450 degrees.
In a large bowl combine both flours, baking soda and 1/2 teaspoon of salt.
Drain chickpeas and reserve liquid. In a food processor, add chickpeas and 1/4 cup of reserved liquid and pulse until smooth and creamy.
Add chickpea puree, 2 tablespoons olive oil, mozzarella cheese, and 1/4 cup of reserved liquid to the flour mixture and combine just until a thick dough is formed. If it is still too dry, you may need to add more reserved liquid.
In a separate bowl whisk together remaining olive oil, salt, garlic, basil, and oregano, and red pepper flakes, if using.
Spread parchment paper onto a cookie sheet and pour batter onto the parchment paper. Use a spatula to spread the dough until it is about 1/2 inch thick throughout. Brush batter with garlic herb oil.
Bake for 15-20 minutes or until evenly browned and fluffy throughout. Serve warm.
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