Veggie-loaded flatbread

calcium chickpeas feta fibre flatbread veggie vitamin c

N/A

Source

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

Method

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.