Chickpea And Feta Flatbread Recipes

VEGGIE-LOADED FLATBREAD

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.

CHICKPEA AND FETA FLATBREAD

Steps:

• Heat oven to 425°F.
• Place naan in single layer on baking sheet. Bake 7 min.
• Meanwhile, combine chickpeas, cheese, lime zest and dressing.
• Spread chickpea mixture onto naan.
• Bake 3 to 5 min. or until edges are golden brown and topping is heated through.
• Sprinkle with cilantro.

CAULIFLOWER-CHICKPEA FLATBREAD

Steps:

• Preheat the oven to 500 degrees F.
• Heat 1/2 cup olive oil in large, heavy-bottomed saucepan over medium heat. Add the 2 crushed garlic cloves, cauliflower and shallot and cook, stirring often, until the cauliflower begins to soften and the shallots begin to caramelize slightly, 7 to 8 minutes. Add the chickpeas and continue to cook, stirring often, until everything is well combined and the chickpeas are heated through but still hold their shape, another 5 minutes. Remove from the heat and set aside.
• Brush a rimmed baking sheet with 3 tablespoons olive oil. Gently stretch the pizza dough to fit the pan. (If the dough shrinks back, let it rest a few more minutes before stretching again.)
• Spoon the cauliflower mixture evenly over the dough.
• Bake until the crust is golden brown and the cauliflower is browned in some spots, about 15 minutes.
• Meanwhile, slice the jalapeno in half crosswise and remove the seeds if you'd like less heat. Roughly chop the bottom half and thinly slice the top half into rounds.
• Combine the chopped garlic clove, chopped jalapeno, cilantro, lemon juice, remaining 1/4 cup olive oil, 1/4 teaspoon kosher salt and few grinds black pepper in a blender and puree until smooth. (If necessary, stop the blender and scrape down the sides with a rubber spatula to help everything blend.)
• Transfer the flatbread to a cutting board and drizzle with the cilantro sauce. Top with the jalapeno rounds, a squeeze of extra lemon juice and a pinch of flaky salt.

SPICED TOMATO AND CHICKPEA FLATBREAD RECIPE BY TASTY

Steps:

• Make the spiced tomatoes: In a medium bowl, toss the tomatoes with the garlic, coriander, cumin, cayenne, salt, and olive oil until well coated.
• Make the smashed chickpeas: Add the chickpeas to a separate medium bowl and mash gently with a fork until about half of the chickpeas are mashed. Fold in the lemon juice, salt, pepper, green onion, and parsley until well combined.
• Make the yogurt sauce: In another medium bowl, stir together the yogurt, cucumber, mint, parsley, salt, and pepper.
• To assemble, spread ¼ of the yogurt sauce on a warmed flatbread. Dot with ¼ of the smashed chickpeas and top with ¼ of the spiced tomatoes. Repeat to make the remaining flatbreads. Garnish with a sprinkle of paprika and the chopped parsley. Slice in half or quarters before serving.
• Enjoy!

CHICKPEA FLATBREADS WITH BURST TOMATO SAUCE

Steps:

• Place a rack in top third of oven; preheat to 450°F. Whisk chickpea flour, 2 Tbsp. oil, 1 tsp. salt, and 1 cup water in a medium bowl or large measuring cup until combined. Let sit at least 10 minutes and up to 1 hour to let flour hydrate.
• Heat 2 Tbsp. oil in a 12" cast-iron skillet over high until shimmering. Pour in exactly half (3/4 cup) of the chickpea batter and tilt to evenly coat skillet. Transfer to oven and bake flatbread until edges are golden brown, 8-10 minutes. Using a large spatula, transfer flatbread to a wire rack. Repeat with remaining batter.
• Meanwhile, cook tomatoes, garlic, 1/4 cup oil, and remaining 1/2 tsp. salt in a large skillet over medium-high heat, stirring occasionally, until tomatoes begin to burst, 4-5 minutes. Stir in chickpeas, oregano, vinegar, and paprika (if using). Reduce heat to medium and continue to cook, stirring often, until tomatoes have burst more into a fully formed sauce, 3-4 minutes. Remove from heat and stir in butter.
• Slice flatbreads in half. Serve with tomato-chickpea mixture, feta, greens, and lemon wedges alongside for squeezing and oil for drizzling.

CHICKPEA SALAD WITH FETA

Steps:

• Fry the onion in the olive oil and add the garlic and red chilli. Fry this of for several minutes and put it in a bowl
• Add the chickpeas and mix it well
• when everything is at room temperature add teh feta and herbs
• season it with lemon juice - zest and salt and pepper

FETA-BAKED FLATBREAD AND CHICKPEA SALAD

Steps:

• Preheat the oven to 400 degrees. Lay the flatbread on a large baking sheet, sprinkle the crumbled feta on top and bake for 2-3 minutes, until cheese begins to melt.
• In a bowl, whisk all the ingredients for the dressing together and season with black pepper to taste.
• Place the chickpeas, tomatoes, olives, parsley, pine nuts and watercress ingredients in another bowl, pour the dressing over them and toss lightly together. Layer the salad with the flatbread and serve.

CHICKPEA AND FETA DIP

Steps:

• Put in your food-processor: chickpeas, olive oil, a 1/4 cup of the yogurt and the garlic, process until smooth.
• Now add: parsley, feta, bell pepper and the green onions and process to desired smoothness.
• Add more yogurt if needed.
• Remove to a bowl and mix in the tomatoes.
• Taste the dip to decide or you want to add any salt, pepper or chili powder.
• Garnish the dip with the olives.