Sometimes life calls for an easy, no fuss dinner, but something that’s still really satisfying and not necessarily take-out. You know those nights, right? The day goes by way too quickly and suddenly it’s almost five and you have no clue what you’re eating tonight and more importantly, what you’re feeding the fam. This became more of a dilemmer post kids. Because if we’re being honest, I can be pretty happy with a bowl of cereal on those kinds of days.
Well enter this Crisp Roasted Chickpea & Tomato Flatbread. The flavors in this literally burst in your mouth. It’s got it all. Subtle garlic creaminess from the hummus. So much freshness from the tomatoes, bell peppers and lemon juice. A bright herb kick from fresh parsley and mint. The best zing from pickled onions. And the awesome texture contrast from the roasted chickpeas. Then it’s all given a giant hug inside of soft pillow-like flatbread and a drizzle of saucy yogurt.
This is so good. But minimal, adjust as you need, effort.
Because here’s the deal- a lot of this can be sourced out but you’ll still end up with an amazing meal that tastes like anything but quickly thrown together. As far as the flatbread, I’ve gone both routes. When I have time, I use my own favorite flatbread recipe that I like to have stored in the fridge or freezer BUT, when that’s not an option, you can totally use store-bought flatbread (Whole foods and Trader Joe’s have some delish options.) And store-bought hummus and maybe even pickled onions can be purchased if you want. But the onions literally take just a couple minutes to make, so I suggest giving that recipe a try They last a long time and are wonderful in so many other dishes. And the other components take no time at all. Trust me.
There are still some really flavorful tomatoes in this part of the world, and hopefully where you are too. If not, I say still give this recipe a try, you won’t regret it. And if you need to swap out the tomatoes, you can leave them out, try some salsa or store-bought bruschetta or anything else you think would be good on top. The world is your flatbread dinner oyster!
Oh, and one more thing, good luck not snacking on all the crispy chickpeas before it comes time to serve. They are addicting.
Give this a try and I hope you’ll enjoy it as much as we do! And have a great rest of your week.
Crisp Roasted Chickpea & Tomato Flatbread
Ingredients
For the tomato salad:
- 2 cups cherry tomatoes, halved
- 1/2 yellow bell pepper, seeded & chopped
- 2 tbsps extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 2 tbsps chopped parsley
- 1/2 tsp kosher salt
- 1/4 tsp fresh ground pepper
For the crispy chickpeas
- 1 can (1 3/4 cups) chickpeas, drained & rinsed
- 1 tbsp extra-virgin olive oil
- 1 1/2 tsps maple syrup
- 1/2 tsp kosher salt
- 1/4 tsp onion powder
- 1/4 tsp sweet paprika
- 1/8 tsp fresh grounf pepper
- 1/2 tsp everything but the bagel seasoning (optional)
For the Pickled Red Onions:
- 1 large red onion, very thinly sliced
- 1 cup water
- 1/4 cup apple cider vinegar
- 1/4 cup red wine vinegar
- 2 tbsps granulated sugar
- 1 1/2 tsps kosher salt
- 1 whole clove
- pinch of red pepper flakes (optional)
For the yogurt sauce:
- 1 small Persian cucumber, grated
- 1 cup Greek yogurt
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh, chopped dill
- 1/2 tsp kosher salt
- 1/4 tsp fresh ground pepper
- 1-2 tsps fresh lemon juice
- pinch of aleppo pepper (or other red pepper flakes)
To assemble:
- 6 flatbread
- 1-2 cups hummus
- fresh chopped mint, parsley and dill
- 1 cup crumbled feta cheese (optional)
- sliced kalamata olives (optional)
Instructions
For the Pickled Onions
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In a small pot, add all of the ingredients for the onions except the red pepper flakes. Bring to a boil over a medium flame then turn off the heat and let sit until cooled, about an hour. Once cool, add the red pepper flakes if desired and transfer to a jar with a lid to store in the refrigerator. (They can be kept in refrigerator for 2-3 weeks.) ** If you like crunchier pickled onions, add the sliced onions to the hot liquid after you turn the heat off.
For the Crispy Roasted Chickpeas:
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Add the drained and rinsed chickpeas to a plate lined with paper towels. Let air-dry for 15-30 minutes. Meanwhile preheat the oven to 400F/200C.
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Then in a small bowl, combine the air-dried chickpeas to a bowl with the olive oil, maple syrup, salt, paprika and pepper and toss to combine. Then transfer to a sheet pan lined with foil and spread in an even layer.
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Roast for about 30 minutes, shaking the pan every 10 minutes until they are golden brown, crispy on the outside but still have a slight chew in the center. Once out of the oven, toss with the Everything but the bagel seasoning. Set aside and resist not eating them all while you prep the rest.
For the Tomato Salad:
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Combine all the ingredients in a medium bowl, stir to combine and season as needed. Set aside.
For the Yogurt Sauce:
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Squeeze the grated cucumber in a couple of paper towels to remove any excess liquid and add to a small bowl. Then add the rest of the yogurt ingredients and stir well to combine. Set aside.
To assemble:
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Heat the flatbreads either on the grill, in the oven, the toaster or on the stove-top, tortilla style. Set on a plate and spread a thin layer of hummus on top. Then add a spoonful of the tomato salad, a handful of the crispy chickpeas, some (drained) pickled onions, a drizzle of the yogurt sauce, a little sprinkle of the fresh chopped herbs and feta or sliced olives if desired. Enjoy!
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The crispy chickpeas can be kept airtight at room temp and the rest of the components can be kept separately in the refrigerator for leftovers the next day.
Recipe Notes
*Swap out the yogurt with your fav non-dairy yogurt to make this vegan.
So yummy 😋