Mediterranean Chickpea Flatbread with Tahini
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Ingredients
2 flatbreads or naan
1 can (15 oz) chickpeas, drained and rinsed
2 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
1 garlic clove, minced
Salt and black pepper, to taste
1 small cucumber, diced
1 cup cherry tomatoes, halved
¼ red onion, thinly sliced
¼ cup Kalamata olives, pitted and chopped
2 tbsp fresh parsley, chopped
Tahini Dressing:
3 tbsp tahini
Juice of ½ lemon
2 tbsp warm water (to thin tahini)
Instructions
Prepare the Chickpeas:
In a medium bowl, combine chickpeas, olive oil, smoked paprika, ground cumin, minced garlic, salt, and black pepper.
Toss until chickpeas are evenly coated.
Cook the Chickpeas:
Heat a skillet over medium heat and add the seasoned chickpeas.
Cook for 5–7 minutes, stirring occasionally, until chickpeas are slightly crispy and golden. Remove from heat.
Prep the Tahini Dressing:
In a small bowl, whisk together tahini, lemon juice, and warm water until smooth and pourable. Adjust water as needed to reach desired consistency.
Assemble the Flatbreads:
Warm the flatbreads or naan in a dry skillet or oven for 1–2 minutes until soft and pliable.
Spread half of the tahini dressing on each flatbread.
Add Toppings:
Evenly distribute the cooked chickpeas over the flatbreads.
Top with diced cucumber, cherry tomatoes, red onion, Kalamata olives, and fresh parsley.
Drizzle remaining tahini dressing over the top if desired.
Serve:
Cut into halves or quarters and enjoy warm.
Tips:
Crispier Chickpeas: Roast the chickpeas in the oven at 400°F (200°C) for 15–20 minutes for extra crunch instead of pan-cooking.
Warm Flatbreads: Warming the flatbreads in the oven or on a skillet makes them more pliable and enhances the texture.
Tahini Dressing: If the tahini is too thick, add warm water gradually until it reaches a smooth, drizzling consistency.
Make Ahead: Chickpeas can be roasted or sautéed in advance and stored in the fridge for up to 3 days. Assemble flatbreads just before serving for freshness.
Variations:
Greens Boost: Add a handful of arugula, spinach, or mixed greens under the chickpeas for extra freshness.
Extra Protein: Add feta cheese, halloumi, or grilled chicken strips for a more filling meal.
Spice It Up: Sprinkle red pepper flakes or drizzle with harissa for some heat.
Different Veggies: Swap cucumbers and tomatoes with roasted bell peppers, shredded carrots, or zucchini ribbons for seasonal variety.
Nutty Twist: Sprinkle toasted pine nuts or sesame seeds on top for added crunch and flavor.
Q&A
Q: Can I use canned chickpeas that are already seasoned or flavored?
A: Yes, but reduce any added salt or spices in the recipe to avoid over-seasoning.
Q: Can this be made vegan?
A: Absolutely! This recipe is already vegan. If you add cheese, use a plant-based alternative to keep it vegan.
Q: Can I make the flatbreads ahead of time?
A: You can prep the chickpeas and chop the vegetables ahead, but assemble the flatbreads just before serving to keep them fresh and prevent sogginess.
Q: Can I freeze this dish?
A: Freezing is not recommended once assembled because the vegetables and tahini can become watery. However, you can freeze cooked chickpeas separately for up to 3 months.
Q: What can I serve with this flatbread?
A: It pairs well with a side salad, roasted vegetables, or a light soup. You can also add a dollop of yogurt or a squeeze of extra lemon for freshness.
Nutrition
(per serving, 1 flatbread)
Calories: ~400 kcal
Protein: 13 g
Carbohydrates: 50 g
Fiber: 10 g
Fat: 16 g
Saturated Fat: 2.5 g
Sugar: 4 g
Sodium: 420 mg
Values are approximate and can vary based on exact ingredients used.
Conclusion
This Mediterranean Chickpea Flatbread with Tahini is a quick, flavorful, and nutritious meal that’s perfect for lunch or a light dinner. The combination of crispy chickpeas, fresh vegetables, and creamy tahini creates a balance of protein, fiber, and healthy fats, all wrapped in a soft flatbread. It’s versatile, easy to prepare, and fully customizable to suit your taste.