Chickpea Fattoush Flatbreads
with Lemony Fresh Veggies & Hummus
Cooking time
20 minutes
Servings
4
Calories
590 /serving
Kids can help assemble these Middle Eastern-themed flatbreads, and supper will still be ready in less than half an hour. Each pan-heated pita gets schmeared with hummus, topped with a bright and crunchy salad of raw veggies and chickpeas, and a final flourish of parsley.
We will send you:
- 3 Tomatoes
- 1 Lemon
- 3 Cucumbers
- 14g Parsley
- 200g French radishes
- 540ml Chickpeas (canned)
- 120g Hummus
- 14g Honey
- 4 Pita
- 5g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Contains: Sesame • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Strainer
Total Fat
25 g
Saturated Fat
3 g
Sodium
770 mg
Total Carb
80 g
Sugars
13 g
Protein
18 g
Fibre
14 g
Preparation
Mise en place
- Juice the lemon.
- Halve the cucumbers lengthwise; thinly slice crosswise on an angle.
- Roughly chop the parsley leaves and stems.
- Quarter the radishes (cut into sixths if large).
- Medium-dice the tomatoes.
- Drain and rinse the chickpeas.
Make the salad
- In a large bowl, combine the honey, lemon juice, ¼ cup oil, the za'atar and S&P.
- Add the cucumbers, radishes, tomatoes and chickpeas; toss well.
Toast the pita
- Heat a large, dry pan on medium.
- Working in batches, add the pita and toast, 30 sec. to 1 min. per side, until lightly browned.
Plate your dish
- Divide the pita between your plates.
- Spread with the hummus.
- Top with a spoonful of the salad.
- Garnish with the parsley.
- Serve the remaining salad on the side. Bon appétit!
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