Top a shop-bought flatbread with chickpeas, tomatoes, feta, olives and tahini for a pizza-inspired lunch or dinner. Make it vegan by swapping the feta for extra veggies
Ingredients
- ½ small red onion, sliced into thin wedges
- 2 tbsp olive oil, plus an extra drizzle, to serve
- 70g cherry tomatoes
- 200g canned chickpeas, drained
- 1 small garlic clove, crushed
- ½ tbsp tahini
- ½ lemon, zested and juiced
- 1 flatbread
- 30g mixed pitted olives
- 20g vegetarian feta, crumbled
- small handful of basil, shredded
Method
-
Heat the grill to its highest setting. Spread the onion wedges out on a baking tray and drizzle with 1 tbsp of the oil. Grill for 3-5 mins turning halfway through, then add the tomatoes to the tray, season and grill for a further 5 mins or until juicy and popping.
-
Put the chickpeas in a pan with the garlic and remaining 1 tbsp oil, then heat for 5 mins before crushing the chickpeas using a potato masher. Stir through the tahini, the lemon zest and juice along with 2 tbsp water. Season.
-
Warm your flatbread under the grill for a couple of minutes. Top with the crushed chickpeas, then the tomato and onion mixture. Finish with the olives, feta and basil, and a drizzle of olive oil.