Roasted Chickpea Flatbreads
409kcal
Ingredients
- 400 g tinned chickpeas drained and rinsed
- 2 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon za'atar
- 1 tablespoon olive oil
- 4 cloves garlic
- 60 g yoghurt
- 80 g feta
- 1 tablespoon tahini
- 1 lemon juiced
- salt and pepper to taste
- 1 tomato
- 0.5 cucumber
- 1 handful parsley
- 3 large flatbreads
Method
- 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.400 g tinned chickpeas, 2 tsp cumin, 1 tsp smoked paprika, 1 tsp za'atar, 1 tbsp olive oil, 4 cloves garlic
- Mash the roasted garlic into a paste and blitz it into a sauce with the yoghurt, feta, tahini, salt, and pepper, and lemon juice.60 g yoghurt, 80 g feta, 1 tbsp tahini, salt and pepper to taste, 1 lemon
- Dice the tomato, cucumber, and parsley and sprinkle with a little more seasoning and lemon juice.1 tomato, 0.5 cucumber, 1 handful parsley
- Warm the flatbreads in the oven for 3-4 minutes.3 large flatbreads
- Spread over the sauce, then top the flatbreads with the chickpeas and salad veg. Enjoy!
Nutrition
Calories409kcalCarbohydrates49gProtein19gFat17gSaturated Fat5gPolyunsaturated Fat4gMonounsaturated Fat7gCholesterol24mgSodium338mgPotassium751mgFiber13gSugar11gVitamin A897IUVitamin C30mgCalcium292mgIron6mg
Notes
Keep ingredients separate until your are ready to assemble to avoid the flatbreads going soggy.