Veggie-loaded flatbread
By Esther Clark
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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Prep:10 mins
Cook:15 mins
- Serves 1
- Easy
Nutrition per serving
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kcal 623
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fat 28g
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saturates 6g
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carbs 64g
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sugars 8g
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fibre 15g
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protein 22g
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salt 2g
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
Tip
Make it veganSwap out the feta for extra veggies, such as marinated peppers or artichokes.
Method
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.
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.
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.
