These are a fantastic vegetarian flatbread option for a delicious, nutritious lunch or dinner. Crispy roasted chickpea flatbreads, with lots of fresh vegetables and salad, and a dreamy garlic and feta sauce to finish.
Ever since I got back from Greece in May earlier this year, I’ve been loving Greek and Mediterranean food. Including flatbreads and gyros with lots of fresh salad, feta, creamy sauces, and vegetarian fillings.
This roasted chickpea flatbreads recipe ticks all the boxes:
- Nutritious, with protein from the chickpeas
- Fresh, with a heaping of tomatoes, cucumber, parsley, and other salad vegetables
- Flavoursome, with a creamy garlic feta sauce
It’s a fabulous lunch or dinner, and the perfect recipe for hailing back a little bit of the Mediterranean wherever you are.
Crispy Chickpeas
Crispy chickpeas are superior to standard chickpeas. That’s a statement I’ll stand by.
Pop them in the oven with a few chosen spices and let them crisp up over 20 – 30 minutes, and you instantly have an entirely nice, delicious texture and flavour to jazz up any recipe.
For this recipe, the spices I used were:
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp salt and pepper
Plus, a good glug of olive oil to mix in. My harissa roasted chickpeas could also work fantastic in this flatbread recipe, though!
Garlic Feta Sauce
To make the garlic feta sauce, I roasted some garlic cloves while cooking the chickpeas. If you roast them with the skins on, the garlic should go super fragrant and creamy – perfect for mashing up and blending into a feta sauce!
The recipe is very similar to my super popular greek potatoes and whipped feta recipe, just with the addition of lots of roasted garlic!
Serving
I served my chickpea and garlic feta sauce flatbread with a simple shiriz salad. This consists of finely diced:
- Tomatoes
- Cucumber
- Red onion
- Parsley
Storge
If you’re making this recipe ahead of time, I would advise storing the ingredients separately (as in, the chickpeas, salad, and sauce) and assembling them just before eating for the best flavour and texture.
Roasted Chickpea Flatbreads
Delicious and easy roasted chickpea flatbreads served with an epic garlic and feta sauce! A flavour-packed lunch that you can bulk-prep for a week's worth of lunches.
Ingredients
- 1 tin chickpeas, drained
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp za'atar
- 1 tbsp olive oil
- 4 cloves of garlic
- 60g yoghurt
- 80g feta
- 1 tbsp tahini
- 1 lemon, juiced
- 1 tsp salt
- 1 tsp pepper
- 1 tomato
- 0.5 cucumber
- 1 handful parsley
- 3 large flatbreads
Instructions
- Roast your chickpeas mixed together with the olive oil, paprika, cumin, and za'atar in an oven at 220° C for 20 minutes. Roast the garlic cloves alongside the chickpeas.
- Mash the roasted garlic into a paste and blitz it into a sauce with the yoghurt, feta, tahini, salt, and pepper, and lemon juice.
- Dice the tomato, cucumber, and parsley and sprinkle with a little more seasoning and lemon juice.
- Warm the flatbreads in the oven for 3-4 minutes.
- Spread over the sauce, then top the flatbreads with the chickpeas and salad veg. Enjoy!
Notes
Keep ingredients separate until your are ready to assemble to avoid the flatbreads going soggy.