YOUR SOLIN GENERATED RECIPE
Crispy Roasted Vegetable Flatbread
Enjoy a savory flatbread layered with crispy roasted chickpeas, marinated tofu, and a medley of bell pepper, zucchini, and red onion. Finished with crumbled feta and a delicate olive oil drizzle, this dish is a flavorful, nutrient-packed meal perfect for breakfast, lunch, or dinner.
INGREDIENTS
1 piece Whole Wheat Flatbread (60g)
0.5 cup roasted Chickpeas (82g)
6 oz Firm Tofu (170g)
0.5 medium Bell Pepper (45g)
0.5 medium Zucchini (50g)
0.25 medium Red Onion (30g)
0.25 cup Crumbled Feta Cheese (38g)
1 tsp Olive Oil (5g)
1 tsp Dried Oregano
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Drain and rinse the chickpeas, then pat them dry. Toss them lightly with a little olive oil, dried oregano, salt, and pepper. Spread the chickpeas on a baking sheet lined with parchment paper.
Cut the bell pepper, zucchini, and red onion into bite-sized pieces. In a bowl, toss the vegetables with a drizzle of olive oil, salt, and pepper.
Cube the firm tofu and gently toss with a bit of dried oregano, salt, and pepper.
Place both the seasoned chickpeas and mixed vegetables (with tofu added) on the baking sheet in separate sections for even roasting. Roast for about 20-25 minutes, stirring halfway through, until chickpeas are crisp and vegetables are tender with slight char edges.
Warm the whole wheat flatbread either in the oven or on a skillet for about 1-2 minutes.
Assemble the flatbread by layering the roasted chickpeas, tofu, and vegetables evenly over the warm flatbread.
Top with crumbled feta cheese, and finish with an extra drizzle of olive oil and a sprinkle of dried oregano or freshly chopped basil if available.
Slice and serve immediately while warm for a delicious, nutrient-packed meal.