Crispy Roasted Vegetable Flatbread

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetable Flatbread

Enjoy a vibrant medley of smoky, roasted vegetables atop a protein-packed chickpea flatbread, finished with a cool drizzle of tangy Greek yogurt. This dish presents a satisfying crunch and a delightful balance of savory spices and fresh flavors perfect for breakfast, lunch, or dinner.

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NUTRITION

564kcal
Protein
32.2g
Fat
14.6g
Carbs
77g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Chickpea Flour (60g)

1 tsp Olive Oil (5g) for flatbread

1/4 tsp Baking Powder

Pinch of Salt

1/2 cup Red Bell Pepper, diced (75g)

1/2 cup Zucchini, sliced (66g)

1/4 cup Red Onion, sliced (40g)

1/2 cup Eggplant, cubed (82g)

1 tsp Olive Oil (5g) for roasting vegetables

1/2 cup Canned Chickpeas, drained (80g)

1/2 cup Nonfat Greek Yogurt (120g)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the chickpea flour, baking powder, and a pinch of salt. Add water gradually (around 1/3 cup, adjust as needed) and 1 tsp olive oil to form a smooth, thin batter.

  • 3

    Pour the batter onto a lined baking sheet and spread it out into a thin flatbread shape. Bake in the preheated oven for 8-10 minutes until the edges start to crisp.

  • 4

    While the flatbread bakes, prepare the vegetables. Toss red bell pepper, zucchini, red onion, and eggplant with 1 tsp olive oil and a pinch of salt. Spread them on a separate baking tray.

  • 5

    Roast the vegetables in the oven for about 15 minutes, stirring halfway through, until they become tender and slightly charred.

  • 6

    Rinse and drain the canned chickpeas. For extra crispiness, you may roast them with the vegetables for the last 10 minutes.

  • 7

    Once the flatbread is done, remove it from the oven and top with the roasted vegetables and chickpeas.

  • 8

    Drizzle the nonfat Greek yogurt evenly over the top as a creamy finishing touch.

  • 9

    Slice and serve immediately, enjoying the crisp texture of the flatbread paired with the warm, savory vegetable medley and refreshing yogurt drizzle.

Crispy Roasted Vegetable Flatbread

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetable Flatbread

Enjoy a vibrant medley of smoky, roasted vegetables atop a protein-packed chickpea flatbread, finished with a cool drizzle of tangy Greek yogurt. This dish presents a satisfying crunch and a delightful balance of savory spices and fresh flavors perfect for breakfast, lunch, or dinner.

NUTRITION

564kcal
Protein
32.2g
Fat
14.6g
Carbs
77g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Chickpea Flour (60g)

1 tsp Olive Oil (5g) for flatbread

1/4 tsp Baking Powder

Pinch of Salt

1/2 cup Red Bell Pepper, diced (75g)

1/2 cup Zucchini, sliced (66g)

1/4 cup Red Onion, sliced (40g)

1/2 cup Eggplant, cubed (82g)

1 tsp Olive Oil (5g) for roasting vegetables

1/2 cup Canned Chickpeas, drained (80g)

1/2 cup Nonfat Greek Yogurt (120g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the chickpea flour, baking powder, and a pinch of salt. Add water gradually (around 1/3 cup, adjust as needed) and 1 tsp olive oil to form a smooth, thin batter.

  • 3

    Pour the batter onto a lined baking sheet and spread it out into a thin flatbread shape. Bake in the preheated oven for 8-10 minutes until the edges start to crisp.

  • 4

    While the flatbread bakes, prepare the vegetables. Toss red bell pepper, zucchini, red onion, and eggplant with 1 tsp olive oil and a pinch of salt. Spread them on a separate baking tray.

  • 5

    Roast the vegetables in the oven for about 15 minutes, stirring halfway through, until they become tender and slightly charred.

  • 6

    Rinse and drain the canned chickpeas. For extra crispiness, you may roast them with the vegetables for the last 10 minutes.

  • 7

    Once the flatbread is done, remove it from the oven and top with the roasted vegetables and chickpeas.

  • 8

    Drizzle the nonfat Greek yogurt evenly over the top as a creamy finishing touch.

  • 9

    Slice and serve immediately, enjoying the crisp texture of the flatbread paired with the warm, savory vegetable medley and refreshing yogurt drizzle.