Feta & Artichoke Chickpea Flatbread

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!

Instructions

1. 1

   PREHEAT: large cast iron skillet to low-medium heat.

2. 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. 3

   DIVIDE: the dough into 4 even pieces.

4. 4

   ROLL: each piece of dough on a floured board into an oval shape, about a ¼-inch thick.

5. 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. 6

   TOP: the flatbreads with marinated artichokes, feta cheese, cherry tomatoes, olives, balsamic reduction and basil. Cut in halves or thirds when serving.

7. 7

   Substitutions: Vegan? Omit feta or use your favourite vegan feta substitute. No coconut yogurt? Use dairy yogurt or another vegan alternative.