NUTRITION

SERVINGS

INGREDIENTS

1/2 cup Chickpea Flour (60g)

120 ml Water

1/4 tsp Salt

1/4 tsp Baking Soda

1 medium Red Bell Pepper (120g), sliced

1 medium Zucchini (124g), sliced

1/4 medium Red Onion (25g), sliced

1 tsp Olive Oil

1 cup Plain Nonfat Greek Yogurt (245g)

1/4 cup Roasted Chickpeas (40g)

1 tbsp Fresh Basil Leaves (chopped)

PREPARATION

• 1

  Preheat the oven to 425°F.

• 2

  Prepare the chickpea flatbread batter by whisking together the chickpea flour, water, salt, and baking soda until smooth. Allow it to rest for 5 minutes.

• 3

  Pour the batter onto a lightly greased baking sheet, spreading it evenly to form a flat, round shape roughly 1/8 inch thick.

• 4

  Bake the flatbread in the preheated oven for 8-10 minutes until it starts to set and lightly golden on the edges.

• 5

  While the flatbread bakes, toss the sliced red bell pepper, zucchini, and red onion with olive oil, salt, and pepper. Spread them out on a separate baking tray.

• 6

  Roast the vegetables in the oven for about 12-15 minutes or until they are tender and slightly charred.

• 7

  For added protein and crunch, lightly roast the chickpeas if not pre-roasted, ensuring they are warm and crisp.

• 8

  Remove the flatbread from the oven. Top it with a layer of roasted vegetables, followed by a generous drizzle of Greek yogurt.

• 9

  Sprinkle the roasted chickpeas and freshly chopped basil over the top.

• 10

  Slice and serve immediately, enjoying the interplay of crispy flatbread, savory vegetables, and creamy yogurt.