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
Prep:10 mins
Serves 1
½ small red onion, sliced into thin wedges2 tbsp olive oil, plus an extra drizzle, to serve70g cherry tomatoes200g canned chickpeas, drained1 small garlic clove, crushed½ tbsp tahini½ lemon, zested and juiced1 flatbread30g mixed pitted olives20g vegetarian feta, crumbledsmall handful of basil, shredded
STEP 1Heat 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 3-5 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 2Put 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 3Warm 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.
