Mediterranean Crispy Chickpea & Roasted Veggie Flatbread with Tzatziki Drizzle
This flatbread brings together everything you love about Mediterranean flavors in a simple, satisfying meal. Crispy spiced chickpeas and roasted veggies are piled onto warm flatbread or naan, topped with creamy feta, and finished with a refreshing drizzle of tzatziki. It’s a quick and wholesome option for lunch, dinner, or even as a shareable appetizer.
Time
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients
2 flatbreads or naan
1 cup canned chickpeas, rinsed & drained
1 cup zucchini, diced
1 cup bell pepper, diced
½ cup cherry tomatoes, halved
2 tbsp olive oil
½ tsp smoked paprika
½ tsp garlic powder
½ tsp dried oregano
Salt & pepper, to taste
¼ cup crumbled feta cheese
¼ cup tzatziki sauce
Fresh parsley, chopped (for garnish)
Instructions
Prepare the oven
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Season the chickpeas & veggies
On the baking sheet, spread out chickpeas, zucchini, and bell pepper.
Drizzle with olive oil, sprinkle with smoked paprika, garlic powder, oregano, salt, and pepper. Toss to coat evenly.
Roast
Roast for 18–20 minutes, stirring halfway through, until chickpeas are crispy and veggies are tender.
Add cherry tomatoes in the last 5 minutes of roasting so they soften without losing shape.
Warm the flatbreads
Place flatbreads directly on the oven rack for 2–3 minutes until warm and slightly crispy.
Assemble
Top each flatbread with roasted chickpeas and veggies.
Sprinkle with feta cheese.
Drizzle generously with tzatziki sauce.
Finish with fresh parsley.
Serve
Slice and serve warm as a main dish or appetizer.
Tips
Dry the chickpeas well with a paper towel before roasting so they crisp up instead of steaming.
Preheat the baking sheet before adding the chickpeas and veggies for extra crispiness.
Cut veggies evenly so they roast at the same rate.
Warm the flatbread just before serving so it stays soft on the inside and slightly crisp on the outside.
Make it easier: Use store-bought tzatziki or prep it ahead of time to save time on busy days.
Variations
Base swap: Use pita, lavash, or even a thin pizza crust instead of naan.
Cheese upgrade: Try goat cheese, mozzarella, or burrata in place of feta.
Veggie mix: Add roasted eggplant, mushrooms, or red onion for more depth.
Extra protein: Add grilled chicken, lamb gyro strips, or falafel on top for a heartier flatbread.
Spice it up: Sprinkle with crushed red pepper flakes or drizzle with harissa for extra heat.
Vegan option: Skip the feta or use a plant-based alternative and swap tzatziki with a tahini-lemon sauce.
Q&A
Q: Can I make this flatbread ahead of time?
You can roast the chickpeas and veggies in advance, then reheat them and assemble on fresh flatbread when ready to serve.
Q: What if I don’t have tzatziki?
You can swap it for hummus, tahini sauce, or even plain Greek yogurt with a squeeze of lemon and garlic.
Q: Can I use homemade flatbread?
Yes, homemade flatbread or pita works beautifully and adds a fresh touch.
Q: How do I keep the flatbread from getting soggy?
Assemble just before serving, or layer a thin spread of hummus on the bread before adding toppings to act as a barrier.
Nutrition Breakdown
(per serving, 1 flatbread)
Calories: ~370
Protein: 12 g
Fat: 16 g
Carbohydrates: 45 g
Fiber: 8 g
Sodium: ~500 mg
(Values are approximate and will vary based on flatbread size and sauce used.)
Conclusion
This flatbread is a perfect balance of crispy, creamy, and fresh Mediterranean flavors. The roasted chickpeas bring crunch and protein, while the veggies add color and sweetness. Finished with feta and cool tzatziki, it’s a versatile dish that works as a light dinner, hearty lunch, or even a party appetizer. Quick, customizable, and nourishing, it’s a recipe you’ll want to keep on repeat.