Description
These roasted chickpea flatbreads are a delicious and easy-to-make lunch option, featuring crispy spiced chickpeas, a creamy garlic and feta sauce, and a fresh tomato and cucumber salad. Perfect for meal prepping, this recipe offers a flavorful and satisfying Mediterranean-inspired dish that can be enjoyed throughout the week.
Ingredients
Roasted Chickpeas
- 1 tin chickpeas, drained
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp za’atar
- 1 tbsp olive oil
Garlic and Feta Sauce
- 4 cloves of garlic
- 60g yoghurt
- 80g feta
- 1 tbsp tahini
- 1 lemon, juiced
- 1 tsp salt
- 1 tsp pepper
Salad
- 1 tomato
- 0.5 cucumber
- 1 handful parsley
Flatbreads
- 3 large flatbreads
Instructions
- Roast Chickpeas and Garlic: Preheat your oven to 220°C (425°F). In a bowl, toss the drained chickpeas with olive oil, cumin, smoked paprika, and za’atar until well coated. Spread them evenly on a baking tray. Add the whole garlic cloves to the tray and roast both for 20 minutes until the chickpeas are crispy and the garlic is soft and golden.
- Prepare the Garlic and Feta Sauce: Once roasted, mash the garlic cloves into a smooth paste. In a blender or food processor, combine the roasted garlic paste, yoghurt, crumbled feta, tahini, lemon juice, salt, and pepper. Blitz until you get a creamy and well-incorporated sauce.
- Make the Fresh Salad: Dice the tomato and cucumber into small pieces. Chop the parsley finely. Mix them together in a bowl, then season lightly with salt, pepper, and a small squeeze of lemon juice for freshness.
- Warm the Flatbreads: Place the flatbreads in the oven for 3 to 4 minutes to warm and soften them slightly.
- Assemble the Flatbreads: Spread a generous layer of the garlic and feta sauce over each warmed flatbread. Top with the roasted chickpeas, then add the fresh tomato and cucumber salad on top. Serve immediately and enjoy your flavorful meal.
Notes
- You can use any type of flatbread such as naan, pita, or tortilla depending on your preference.
- To save time, the sauce can be made ahead and stored in the refrigerator for up to 3 days.
- If you prefer a spicier kick, add a pinch of chili flakes to the chickpeas before roasting.
- For a dairy-free version, substitute yoghurt with a plant-based alternative and omit the feta or use a vegan cheese.
- Leftovers can be refrigerated for up to 2 days and reheated in the oven for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Roasting
- Cuisine: Mediterranean
