This vibrant flatbread combines crunchy roasted chickpeas, fresh tomato salad, and a creamy herbed yogurt sauce for a satisfying, nutrient-packed meal.
High in plant-based protein and fiber, yet low in saturated fat, it offers wholesome good fats and balanced nutrition.
Quick to assemble and perfect for meal prep, it’s a delicious, everyday option that’s both filling and healthy.
Roasted Chickpea and Tomato Flatbread
Equipment
- 1 small pot
- 1 medium bowl
- 1 small bowl
- 1 Sheet pan
- Foil for lining
- Paper Towels
- Grater
- Knife and chopping board
- Spoon for stirring
- Plate for assembling
- Oven, stovetop, or grill
Ingredients
For the Tomato Salad:
- 2 cups cherry tomatoes halved
- ½ yellow bell pepper chopped
- 2 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley chopped
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
For the Crispy Chickpeas:
- 1 can 1 ¾ cups chickpeas, drained and rinsed
- 1 tbsp extra-virgin olive oil
- 1 ½ tsp maple syrup
- ½ tsp kosher salt
- ¼ tsp onion powder
- ¼ tsp sweet paprika
- ⅛ tsp freshly ground black pepper
- ½ tsp everything bagel seasoning optional
For Pickled Red Onions:
- 1 large red onion thinly sliced
- 1 cup water
- ¼ cup apple cider vinegar
- ¼ cup red wine vinegar
- 2 tbsp granulated sugar
- 1 ½ tsp kosher salt
- 1 whole clove
- Pinch red pepper flakes optional
For the Yogurt Sauce:
- 1 small Persian cucumber grated
- 1 cup Greek yogurt
- ¼ cup fresh mint chopped
- ¼ cup fresh parsley chopped
- ¼ cup fresh dill chopped
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 –2 tsp fresh lemon juice
- Pinch Aleppo pepper or red pepper flakes
To Assemble:
- 6 flatbreads
- 1 –2 cups hummus
- Fresh chopped mint parsley, dill
- 1 cup crumbled feta cheese optional
- Sliced kalamata olives optional
Instructions
- Pickling the Red Onions: Pickled Onion Prep: Begin by thinly slicing your red onion into delicate, even pieces. In a small pot, combine 1 cup water, ¼ cup apple cider vinegar, ¼ cup red wine vinegar, 2 tablespoons sugar, 1 ½ teaspoons kosher salt, and a whole clove. Heat the mixture over medium heat until it reaches a gentle boil. Once boiled, remove from heat and allow it to cool for about an hour. After cooling, add a pinch of red pepper flakes if you enjoy a subtle kick. Transfer the onions along with the liquid into a sealed jar and refrigerate; they will develop extra flavor if left for a few hours or up to 2–3 weeks. Pro tip: For a crunchier texture, place the onions in the hot pickling liquid immediately after turning off the heat.
- Preparing the Chickpeas: Chickpea Drying: Drain and rinse 1 can (1 ¾ cups) of chickpeas thoroughly. Spread them on a paper towel-lined plate and let them air dry for 15–30 minutes. Removing excess moisture ensures they become crisp and golden during roasting. Seasoning Chickpeas: Once dried, place the chickpeas in a small mixing bowl. Add 1 tablespoon olive oil, 1 ½ teaspoons maple syrup, ½ teaspoon kosher salt, ¼ teaspoon onion powder, ¼ teaspoon sweet paprika, and ⅛ teaspoon freshly ground black pepper. Gently toss until every chickpea is evenly coated with the seasoning mixture. Roasting Chickpeas: Preheat your oven to 400°F (200°C). Line a baking sheet with foil and evenly spread the chickpeas in a single layer to allow maximum crispiness. Roast in the oven for about 30 minutes, shaking the pan every 10 minutes to ensure even cooking. The chickpeas should turn golden brown and crispy on the outside while retaining a slight chewiness in the center. After roasting, sprinkle with ½ teaspoon everything bagel seasoning, if desired, for extra flavor. Set aside and resist the urge to snack before assembly!
- Preparing the Tomato Salad: Salad Assembly: In a medium bowl, combine 2 cups halved cherry tomatoes, ½ yellow bell pepper chopped into small pieces, 2 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 tablespoon fresh lemon juice, and 2 tablespoons chopped parsley. Season with ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Gently toss to evenly distribute the flavors. The salad should be vibrant, lightly dressed, and ready to complement the chickpeas and flatbread.
- Making the Yogurt Sauce: Cucumber Prep: Grate 1 small Persian cucumber and place it in a couple of layers of paper towels. Press gently to remove any excess liquid, ensuring your sauce remains creamy and not watery. Herb Yogurt Mix: In a small bowl, combine the squeezed cucumber with 1 cup Greek yogurt, ¼ cup chopped fresh mint, ¼ cup chopped fresh parsley, and ¼ cup chopped fresh dill. Add ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, 1–2 teaspoons fresh lemon juice, and a pinch of Aleppo or red pepper flakes for mild heat. Stir well until the yogurt is smooth, creamy, and aromatic. Set aside to allow the flavors to meld.
- Warming the Flatbread: Flatbread Prep: Choose your preferred method to warm 6 flatbreads grill them lightly for a smoky flavor, toast in the oven, or heat on a stovetop skillet like a tortilla. The goal is to have a soft, pliable base that is warm but not overly crisp. This makes it easier to layer toppings and ensures the flatbread remains tender.
- Assembling the Flatbread: Layering Hummus: Place the warmed flatbread on a plate or serving board. Spread a thin, even layer of hummus across each flatbread as the first base layer. This not only adds flavor but also helps hold the toppings in place. Adding Tomato Salad: Spoon a generous portion of the prepared tomato salad on top of the hummus. Ensure each flatbread gets a mix of juicy cherry tomatoes and tender bell pepper for a fresh, colorful layer. Adding Crispy Chickpeas: Sprinkle a handful of roasted chickpeas over the salad. The crispy texture provides a satisfying contrast to the soft flatbread and juicy vegetables. Including Pickled Onions: Drain the pickled red onions and scatter them evenly over the chickpeas. Their tangy, slightly sweet flavor adds depth and balances the richness of the hummus and yogurt. Drizzling Yogurt Sauce: Using a spoon, drizzle the herbed yogurt sauce generously across each flatbread. The creamy sauce ties all the flavors together and adds a refreshing note. Finishing Touches: Sprinkle extra chopped fresh mint, parsley, and dill over the top. Optionally, add 1 cup crumbled feta cheese or sliced kalamata olives for an additional layer of Mediterranean flavor. Serve immediately for best texture and flavor.
- Storing Leftovers: Chickpea Storage: Store any leftover roasted chickpeas in an airtight container at room temperature for up to 2–3 days to maintain crispiness. Other Components: Keep the tomato salad, yogurt sauce, and pickled onions in separate airtight containers in the refrigerator. Assemble fresh flatbreads as needed for quick lunches or dinners the next day.
Notes
- Swap Greek yogurt with non-dairy yogurt for a vegan version.
- Try different flatbreads like whole wheat, sourdough, or gluten-free.
- Air-dry chickpeas thoroughly before roasting to achieve maximum crispiness.
- Experiment with chickpea seasonings: smoked paprika, cumin, or za’atar work well.
- Let pickled onions sit overnight for deeper, tangier flavor.
- Roasted chickpeas can be made in advance and stored at room temperature.
- Tomato salad and yogurt sauce can be prepared 1–2 days ahead.
- Assemble flatbreads just before serving to maintain textures and freshness.
- Add extra fresh herbs for a brighter, more aromatic finish.
- Optional toppings like feta, olives, or roasted peppers enhance flavor variety.
Chef’s Secrets: Unlock Flavorful Layers
The secret to a truly vibrant flatbread lies in balancing textures and flavors.
Roasting chickpeas until golden brown gives a satisfying crunch while maintaining a soft chew inside.
Gently squeezing the cucumber ensures the yogurt sauce doesn’t become watery, keeping it luxuriously creamy.
Fresh herbs—mint, parsley, and dill—elevate every bite, adding aromatic brightness.
Don’t skip pickling the onions; their tangy punch contrasts beautifully with creamy yogurt and hummus, making each bite complex yet harmonious.
Layer ingredients thoughtfully, placing wet elements like tomato salad over hummus and under chickpeas to maintain structural integrity.
Serving Suggestions: Creative Flatbread Pairings
This flatbread works beautifully as a main meal or appetizer.
Serve it alongside a light green salad or roasted vegetables for a complete, balanced lunch or dinner.
For an elegant brunch spread, slice into small squares and arrange on a platter with olives, fresh herbs, and a drizzle of yogurt sauce.
Pair with chilled white wine or sparkling water with lemon for a refreshing meal.
Leftover components can be prepped in advance, making it perfect for meal prep or quick weeknight dinners.
Storage Tips: Keeping Ingredients Fresh
To maintain the texture and freshness of each component, store them separately.
Roasted chickpeas should be kept in an airtight container at room temperature; they remain crisp for 2–3 days.
Tomato salad and yogurt sauce can be refrigerated in sealed containers for up to 2 days.
Pickled onions develop more flavor over time and can be kept for 2–3 weeks in the refrigerator.
Assemble flatbreads just before serving to prevent sogginess and ensure each bite retains its intended textures.
Frequently Asked Questions
1. Can I make this recipe vegan?
Absolutely! Simply replace Greek yogurt with a plant-based yogurt, and skip feta cheese or choose a vegan alternative. Everything else remains the same, keeping it high in protein and fiber.
2. How do I keep chickpeas crispy?
Air-dry chickpeas thoroughly before roasting, avoid overcrowding on the pan, and roast at 400°F (200°C) while shaking the pan every 10 minutes.
Store them in an airtight container at room temperature to maintain crunch.
3. Can I use regular cucumbers instead of Persian cucumbers?
Yes. If using larger cucumbers, peel and remove seeds if desired, then grate and squeeze out excess liquid. This prevents the yogurt sauce from becoming watery.
4. Can I prepare components in advance?
Definitely! Pickled onions can be made up to 2–3 weeks in advance, roasted chickpeas a few days ahead, and tomato salad/yogurt sauce 1–2 days prior. Assemble just before serving to maintain textures.
5. What other toppings work well?
Feta cheese and kalamata olives are classic options, but you can also try roasted red peppers, sun-dried tomatoes, or avocado slices. Fresh herbs like basil or cilantro add additional layers of flavor.
