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Roasted Chickpea and Tomato Flatbread

Karina Kari
Crispy roasted chickpeas, fresh tomato salad, and creamy herbed yogurt sauce come together on soft flatbread for a quick, nutrient-packed meal.
High in protein and fiber with wholesome fats, this flatbread is easy to prepare, perfect for everyday lunches, dinners, or meal prep, and can be customized with feta, olives, or extra herbs.
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Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Course dinner, lunch, Snack
Cuisine Mediterranean, plant-Based
Servings 6

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.
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