VEGGIE-LOADED FLATBREAD

Veggie-loaded flatbread image

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

Provided by Esther Clark

Time 25m

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 623 calories, Fat 28 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 8 grams sugar, Fiber 15 grams fiber, Protein 22 grams protein, Sodium 2 milligram of sodium