½ small red onion
sliced into thin wedges
2 tbsp olive oil
plus an extra drizzle, to serve
70g cherry tomatoes
200g canned chickpeas
drained
1 small garlic clove
crushed
½ tbsp tahini
½ lemon
zested and juiced
1 flatbread
30g mixed pitted olives
20g vegetarian feta
crumbled
small handful of basil
shredded
Step 1 Heat the grill to its highest setting. Spread the onion wedges out on a baking tray and drizzle with 1 tbsp of the oil. Grill for 3 to 5 mins turning halfway through, then add the tomatoes to the tray, season and grill for a further 5 mins or until juicy and popping.
Step 2 Put the chickpeas in a pan with the garlic and remaining 1 tbsp oil, then heat for 5 mins before crushing the chickpeas using a potato masher. Stir through the tahini, the lemon zest and juice along with 2 tbsp water. Season.
Step 3 Warm your flatbread under the grill for a couple of minutes. Top with the crushed chickpeas, then the tomato and onion mixture. Finish with the olives, feta and basil, and a drizzle of olive oil.
Serves 1
Easy
Prep: 10 mins
Cook: 15 mins
Top a shop-bought flatbread with chickpeas, tomatoes, feta, olives and tahini for a pizza-inspired lunch or dinner. Make it vegan by swapping the feta for extra veggies
RECIPE TIPS
MAKE IT VEGAN
Swap out the feta for extra veggies, such as marinated peppers or artichokes.