Veggie-loaded flatbread
Serves 1
Easy
Prep:
Cook:
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
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Showing items 1 to 3 of 6
- ½ small red onionsliced into thin wedges
- 2 tbsp olive oilplus an extra drizzle, to serve
- 70g cherry tomatoes
- 200g canned chickpeasdrained
- 1 small garlic clovecrushed
- ½ tbsp tahini
- ½ lemonzested and juiced
- 1 flatbread
- 30g mixed pitted olives
- 20g vegetarian fetacrumbled
- small handful of basilshredded
Nutrition: Per serving
- kcal623
- fat28g
- saturates6g
- carbs64g
- sugars8g
- fibre15g
- protein22g
- salt2g
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.
