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Ingredients

Method

  • STEP 1

    Heat the grill to its highest setting. Spread the onion wedges out on a baking tray and drizzle with 1 tbsp of the oil. Grill for 3-5 mins turning halfway through, then add the tomatoes to the tray, season and grill for a further 5 mins or until juicy and popping.

  • STEP 2

    Put the chickpeas in a pan with the garlic and remaining 1 tbsp oil, then heat for 5 mins before crushing the chickpeas using a potato masher. Stir through the tahini, the lemon zest and juice along with 2 tbsp water. Season.

  • STEP 3

    Warm your flatbread under the grill for a couple of minutes. Top with the crushed chickpeas, then the tomato and onion mixture. Finish with the olives, feta and basil, and a drizzle of olive oil.

RECIPE TIPS
MAKE IT VEGAN

Swap out the feta for extra veggies, such as marinated peppers or artichokes.

Recipe from Good Food magazine, January 2020

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A star rating of 4.2 out of 5.20 ratings
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