Flatbread Pizzas
This recipe offers a delightful combination of flavors and textures, featuring a vibrant chickpea hummus base spread over warm Middle Eastern flatbreads, topped with crumbled feta cheese, fresh dill, peppery rocket leaves, sweet pomegranate seeds, and thinly sliced red onions. The salad of rocket, pomegranate, and onion served alongside adds a refreshing and tangy contrast, making this dish a perfect blend of Mediterranean-inspired ingredients.
— Constant Cookbook
Ingredients
- 400g can chickpeas in water, drained and rinsed
- juice 1 lemon
- 1 garlic clove , crushed
- ½ tsp ground cumin
- 5-pack Middle Eastern flatbreads
- 75g feta cheese , crumbled
- handful dill sprigs
- 200g bag rocket leaves
- 100g pack pomegranate seeds
- 1 red onion , thinly sliced
- 1 tsp olive oil
Instructions
- Blitz the chickpeas, half the lemon juice, garlic, cumin and some seasoning in a food processor or mini chopper, adding a few tbsp water to get a spreadable consistency.
- Warm the flatbreads following pack instructions, then spread the chickpea hummus over them evenly. Scatter on the feta cheese, dill and half the rocket, pomegranate and onion.
- Mix together the remaining rocket, pomegranate and onion. Toss through the remaining lemon juice, olive oil and any juice from the pomegranate seeds. Serve the pizzas with the salad.
Prep Time
PT15M
Yield
Serves 5
Nutrition
- Calories: 369 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 63 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 18 grams protein
- Sodium Content: 1.9 milligram of sodium
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