Feta & Artichoke Chickpea Flatbread
Recipe by Megan Horsley
Ingredients
12
Time
30m
Serves
4
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!
30-Minute Meal
High Protein
Appetizer
Ingredients
2cups
Chickpea Flour
1/3cup
Unsweetened Coconut Yogurt
1/2cup
Water
1tsp
Kosher Salt
1/2Tbsp
Baking Powder
1Tbsp
Extra-virgin Olive Oil
1cup
Marinated Canned Artichoke Hearts
1/2cup
Feta Cheese
1/8cup
Balsamic Reduction
1/2cup
Cherry Tomatoes
1/4cup
Kalamata Olives
1small handful
Fresh Basil
Instructions
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.
Explore More
More Recipes by Megan Horsley
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
