NUTRITION

SERVINGS

INGREDIENTS

1/2 cup Chickpea Flour (60g)

1/2 cup Water (120ml)

1 tsp Olive Oil (5g)

1 clove Garlic, minced (3g)

1/2 medium Zucchini (100g)

1/2 medium Red Bell Pepper (75g)

1/2 cup Cherry Tomatoes (75g)

2/3 cup Roasted Chickpeas (107g)

1 oz Feta Cheese (28g)

1/4 cup Nonfat Greek Yogurt (61g)

Salt & Pepper to taste

1 tsp Mixed Dried Herbs

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) for roasting the vegetables and chickpeas.

• 2

  In a bowl, combine the chickpea flour, water, olive oil, minced garlic, a pinch of salt, pepper, and mixed dried herbs. Mix until a smooth batter forms.

• 3

  Heat a non-stick skillet over medium heat. Pour the batter into the skillet, forming a flat, even layer. Cook for 3-4 minutes on each side until golden and set. Remove the flatbread and set aside.

• 4

  Chop the zucchini, red bell pepper, and half the cherry tomatoes. Toss them with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet.

• 5

  On another section of the baking sheet, spread out the roasted chickpeas. Roast the vegetables and chickpeas in the preheated oven for about 15 minutes, or until the vegetables are tender and slightly charred.

• 6

  Assemble the dish by layering the roasted vegetables and chickpeas evenly over the flatbread. Sprinkle the crumbled feta cheese on top and add the remaining cherry tomatoes for a burst of color.

• 7

  Finish with a dollop of nonfat Greek yogurt drizzled lightly over the top. Serve warm and enjoy the blend of herbaceous flatbread, roasted vegetables, and creamy accents.