This is a quick and easy, very satisfying recipe that’s perfect for one of those week nights that you just don’t feel quite up to doing the most in the kitchen. This Veggie-Loaded Flatbread recipe by BBC goodfood is a welcomed culinary pleasure that offers up a hearty meal that the entire family is sure to love. Best of all, it’s really versatile so you can just about swap anything out for one of your household favorite toppings.
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
Instructions
- 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.
Did you try the Veggie-Loaded Flatbread recipe? How did you like it? Did you make any swaps? If so, what?
