Feta & Artichoke Chickpea Flatbread

Name: Feta & Artichoke Chickpea Flatbread
Cook time: 30 min
Yield: 4 servings
Ingredients: Chickpea Flour; Unsweetened Coconut Yogurt; Water; Kosher Salt; Baking Powder; Extra-virgin Olive Oil; Marinated Canned Artichoke Hearts; Feta Cheese; Balsamic Reduction; Cherry Tomatoes; Kalamata Olives; Fresh Basil

Recipe by Megan Horsley

Ingredients

Time

30m

Serves

The Mediterranean diet is one of the best anti-inflammatory and healthiest ways of eating that exists. This Feta and Artichoke Chickpea Flatbread recipe adheres to the principles of the Mediterranean diet, making it a deliciously protein and fibre-packed appetizer that you can feel proud of serving. You can easily use the flatbread recipe as a base for pizza, as a vehicle for dipping-- the options are endless!

Appetizer

High Protein

30-Minute Meal

Ingredients

2 cups

Chickpea Flour

1/3 cup

Unsweetened Coconut Yogurt

1/2 cup

Water

1 tsp

Kosher Salt

1/2 Tbsp

Baking Powder

1 Tbsp

Extra-virgin Olive Oil

1 cup

Marinated Canned Artichoke Hearts

1/2 cup

Feta Cheese

1/8 cup

Balsamic Reduction

1/2 cup

Cherry Tomatoes

diced

1/4 cup

Kalamata Olives

chopped

1 small handful

Fresh Basil

roughly chopped

Instructions

PREHEAT: large cast iron skillet to low-medium heat.

MIX: the chickpea flour, coconut yogurt, water, salt, baking powder, and olive oil in a large bowl or use a stand mixer with a hook attachment. Combine until a dough starts to form.

DIVIDE: the dough into 4 even pieces.

ROLL: each piece of dough on a floured board into an oval shape, about a ¼-inch thick.

COOK: one flatbread at a time in the skillet, flipping after about 2 minutes, or until you see some light browning on both sides.

TOP: the flatbreads with marinated artichokes, feta cheese, cherry tomatoes, olives, balsamic reduction and basil. Cut in halves or thirds when serving.

Substitutions: Vegan? Omit feta or use your favourite vegan feta substitute. No coconut yogurt? Use dairy yogurt or another vegan alternative.

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Feta & Artichoke Chickpea Flatbread

Recipe by Megan Horsley

Ingredients

Time

30m

Serves

The Mediterranean diet is one of the best anti-inflammatory and healthiest ways of eating that exists. This Feta and Artichoke Chickpea Flatbread recipe adheres to the principles of the Mediterranean diet, making it a deliciously protein and fibre-packed appetizer that you can feel proud of serving. You can easily use the flatbread recipe as a base for pizza, as a vehicle for dipping-- the options are endless!

Appetizer

High Protein

30-Minute Meal

Ingredients

2 cups

Chickpea Flour

1/3 cup

Unsweetened Coconut Yogurt

1/2 cup

Water

1 tsp

Kosher Salt

1/2 Tbsp

Baking Powder

1 Tbsp

Extra-virgin Olive Oil

1 cup

Marinated Canned Artichoke Hearts

1/2 cup

Feta Cheese

1/8 cup

Balsamic Reduction

1/2 cup

Cherry Tomatoes

diced

1/4 cup

Kalamata Olives

chopped

1 small handful

Fresh Basil

roughly chopped

Instructions

PREHEAT: large cast iron skillet to low-medium heat.

MIX: the chickpea flour, coconut yogurt, water, salt, baking powder, and olive oil in a large bowl or use a stand mixer with a hook attachment. Combine until a dough starts to form.

DIVIDE: the dough into 4 even pieces.

ROLL: each piece of dough on a floured board into an oval shape, about a ¼-inch thick.

COOK: one flatbread at a time in the skillet, flipping after about 2 minutes, or until you see some light browning on both sides.

TOP: the flatbreads with marinated artichokes, feta cheese, cherry tomatoes, olives, balsamic reduction and basil. Cut in halves or thirds when serving.

Substitutions: Vegan? Omit feta or use your favourite vegan feta substitute. No coconut yogurt? Use dairy yogurt or another vegan alternative.