Veggie-loaded flatbread

Veggie-loaded flatbread. Crushed, 1/2 red onion Sliced into thin wedges, Canned chickpeas.

Esther Clark

10 + 15 min · 2

Ingredients

• 3 g Crushed
• 60 g 1/2 red onion Sliced into thin wedges
• 200 g Canned chickpeas
• 70 g Raw cherry tomatoes
• 20 g Crumbled
• 160 g Naan, Indian flatbread
• 20 g Olive oil
• 8 g Tahini
• 15 g Olives, black
• 15 g Olives, green
• 10 g Shredded
• 60 g Zested and juiced
• 30 g For the chickpea mash

Preparation

1. Heat the grill to its highest setting. Toss the onion wedges with 8 g olive oil and grill for 3–5 minutes, turning halfway. Add the tomatoes and grill for another 5 minutes, until juicy. Reserve 8 g oil for the chickpeas and 4 g for serving.
2. Warm the chickpeas and garlic with the reserved 8 g olive oil for 5 minutes, then roughly mash. Stir in the tahini, lemon zest and juice and 30 ml water. Season to taste.
3. Warm the flatbread under the grill. Top with the chickpeas, tomatoes and onion. Add the olives, feta and basil and drizzle with the reserved 4 g olive oil.