Popular Conditions & Diets
Ingredients
12
Time
30m
Serves
4
Recipe by Megan Horsley
Ingredients
12
Time
30m
Serves
4
Appetizer
High Protein
30-Minute Meal
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
1/4 cup
Fresh Basil
(packed) roughly chopped
1
PREHEAT: large cast iron skillet to low-medium heat.
2
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.
3
DIVIDE: the dough into 4 even pieces.
4
ROLL: each piece of dough on a floured board into an oval shape, about a ¼-inch thick.
5
COOK: one flatbread at a time in the skillet, flipping after about 2 minutes, or until you see some light browning on both sides.
6
TOP: the flatbreads with marinated artichokes, feta cheese, cherry tomatoes, olives, balsamic reduction and basil. Cut in halves or thirds when serving.
7
Substitutions: Vegan? Omit feta or use your favourite vegan feta substitute. No coconut yogurt? Use dairy yogurt or another vegan alternative.
Megan Horsley is a Registered Holistic Nutritionist, recipe developer, and firm believer that healthy food should never be boring. As co-founder of Wellness Collective Services with her husband, Jonathan, she helps people fuel their lives with nourishing meals that are both nutrient-dense and crave-worthy. Drawing from her background in nutrition, fitness, and years spent cooking for families, Megan creates recipes that make healthy eating feel easy, approachable, and enjoyable. Outside the kitchen, you'll usually find her keeping up with her energetic son, weight training, catching a Blue Jays game, or happily exploring Toronto's cafés.
