Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Ingredients
2 flatbreads or naan1 can (15 oz) chickpeas, drained and rinsed
2 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
1 garlic clove, minced
Salt and black pepper, to taste
1 small cucumber, diced
1 cup cherry tomatoes, halved
¼ red onion, thinly sliced
¼ cup Kalamata olives, pitted and chopped
2 tbsp fresh parsley, chopped
Tahini Dressing:
3 tbsp tahini
Juice of ½ lemon
2 tbsp warm water (to thin tahini)
Instructions
Prepare the Chickpeas:
In a medium bowl, combine chickpeas, olive oil, smoked paprika, ground cumin, minced garlic, salt, and black pepper.
Toss until chickpeas are evenly coated.
Cook the Chickpeas:
Heat a skillet over medium heat and add the seasoned chickpeas.
Cook for 5–7 minutes, stirring occasionally, until chickpeas are slightly crispy and golden. Remove from heat.
Prep the Tahini Dressing:
In a small bowl, whisk together tahini, lemon juice, and warm water until smooth and pourable. Adjust water as needed to reach desired consistency.
Assemble the Flatbreads:
Warm the flatbreads or naan in a dry skillet or oven for 1–2 minutes until soft and pliable.
Spread half of the tahini dressing on each flatbread.
Add Toppings:
Evenly distribute the cooked chickpeas over the flatbreads.
Top with diced cucumber, cherry tomatoes, red onion, Kalamata olives, and fresh parsley.
Drizzle remaining tahini dressing over the top if desired.
Serve:
Cut into halves or quarters and enjoy warm.1 can (15 oz) chickpeas, drained and rinsed
2 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
1 garlic clove, minced
Salt and black pepper, to taste
1 small cucumber, diced
1 cup cherry tomatoes, halved
¼ red onion, thinly sliced
¼ cup Kalamata olives, pitted and chopped
2 tbsp fresh parsley, chopped
Tahini Dressing:
3 tbsp tahini
Juice of ½ lemon
2 tbsp warm water (to thin tahini)
Instructions
Prepare the Chickpeas:
In a medium bowl, combine chickpeas, olive oil, smoked paprika, ground cumin, minced garlic, salt, and black pepper.
Toss until chickpeas are evenly coated.
Cook the Chickpeas:
Heat a skillet over medium heat and add the seasoned chickpeas.
Cook for 5–7 minutes, stirring occasionally, until chickpeas are slightly crispy and golden. Remove from heat.
Prep the Tahini Dressing:
In a small bowl, whisk together tahini, lemon juice, and warm water until smooth and pourable. Adjust water as needed to reach desired consistency.
Assemble the Flatbreads:
Warm the flatbreads or naan in a dry skillet or oven for 1–2 minutes until soft and pliable.
Spread half of the tahini dressing on each flatbread.
Add Toppings:
Evenly distribute the cooked chickpeas over the flatbreads.
Top with diced cucumber, cherry tomatoes, red onion, Kalamata olives, and fresh parsley.
Drizzle remaining tahini dressing over the top if desired.
Serve:
Cut into halves or quarters and enjoy warm.Nutrition
(per serving, 1 flatbread)
Calories: ~400 kcal
Protein: 13 g
Carbohydrates: 50 g
Fiber: 10 g
Fat: 16 g
Saturated Fat: 2.5 g
Sugar: 4 g
Sodium: 420 mg
Values are approximate and can vary based on exact ingredients used.
Conclusion
This Mediterranean Chickpea Flatbread with Tahini is a quick, flavorful, and nutritious meal that’s perfect for lunch or a light dinner. The combination of crispy chickpeas, fresh vegetables, and creamy tahini creates a balance of protein, fiber, and healthy fats, all wrapped in a soft flatbread. It’s versatile, easy to prepare, and fully customizable to suit your taste.