Veggie-loaded flatbread

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

  • Prep:10 mins
    Cook:15 mins
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 623
  • fat 28g
  • saturates 6g
  • carbs 64g
  • sugars 8g
  • fibre 15g
  • protein 22g
  • 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 vegan

Swap out the feta for extra veggies, such as marinated peppers or artichokes.

MPU 2

Method

  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.

  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.

  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.

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