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Veggie-loaded flatbread served on a plate

Veggie-loaded flatbread

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 1

Top a shop-bought flatbread with chickpeas, tomatoes, feta, olives and tahini for a pizza-inspired lunch or dinner. Make it vegan by swapping the feta for extra veggies

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal623
fat28g
saturates6g
carbs64g
sugars8g
fibre15g
protein22g
salt2g
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Ingredients

  • ½ small red onion , sliced into thin wedges
  • 2 tbsp olive oil , plus an extra drizzle, to serve
  • 70g cherry tomatoes
  • 200g canned chickpeas , drained
  • 1 small garlic clove , crushed
  • ½ tbsp tahini
  • ½ lemon , zested and juiced
  • 1 flatbread
  • 30g mixed pitted olives
  • 20g vegetarian feta , crumbled
  • small handful of basil , shredded

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.

Goes well with

Recipe from Good Food magazine, January 2020

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Overall rating

A star rating of 4.3 out of 5.9 ratings
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