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 delightful fusion of roasted vibrant vegetables, hearty chickpeas, and a refreshing Greek yogurt drizzle atop a crispy whole wheat flatbread. Each bite offers a balance of textures and flavors—from the crunchy roasted veggies to the smooth tang of yogurt—making for a versatile and nutritious meal perfect for any time of day.

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NUTRITION

540kcal
Protein
31.1g
Fat
11.3g
Carbs
84.7g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

0.75 cup Cooked Chickpeas (123g)

1 cup Mixed Vegetables (150g)

0.5 cup Nonfat Greek Yogurt (120g)

1 tsp Olive Oil (5g)

1 tsp Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the mixed vegetables with olive oil, dried oregano, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for about 15-20 minutes until they are tender and slightly crispy on the edges.

  • 4

    While the vegetables roast, warm the whole wheat flatbread in a dry pan or in the oven for a few minutes.

  • 5

    In a separate bowl, lightly mash the cooked chickpeas to create a chunky spread.

  • 6

    Spread the mashed chickpeas evenly over the warm flatbread.

  • 7

    Top with the roasted vegetables and drizzle nonfat Greek yogurt over the top.

  • 8

    Finish with an extra sprinkle of salt and pepper if desired, slice, and serve immediately.

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 delightful fusion of roasted vibrant vegetables, hearty chickpeas, and a refreshing Greek yogurt drizzle atop a crispy whole wheat flatbread. Each bite offers a balance of textures and flavors—from the crunchy roasted veggies to the smooth tang of yogurt—making for a versatile and nutritious meal perfect for any time of day.

NUTRITION

540kcal
Protein
31.1g
Fat
11.3g
Carbs
84.7g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

0.75 cup Cooked Chickpeas (123g)

1 cup Mixed Vegetables (150g)

0.5 cup Nonfat Greek Yogurt (120g)

1 tsp Olive Oil (5g)

1 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the mixed vegetables with olive oil, dried oregano, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for about 15-20 minutes until they are tender and slightly crispy on the edges.

  • 4

    While the vegetables roast, warm the whole wheat flatbread in a dry pan or in the oven for a few minutes.

  • 5

    In a separate bowl, lightly mash the cooked chickpeas to create a chunky spread.

  • 6

    Spread the mashed chickpeas evenly over the warm flatbread.

  • 7

    Top with the roasted vegetables and drizzle nonfat Greek yogurt over the top.

  • 8

    Finish with an extra sprinkle of salt and pepper if desired, slice, and serve immediately.