Feta & Artichoke Chickpea Flatbread
Recipe by Megan Horsley
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!
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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