Veggie-loaded flatbread served on a plate

Veggie-loaded flatbread

  • Rating: 4 out of 5.8 ratings
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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

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

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    Overall rating

    Rating: 4 out of 5.8 ratings
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