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.

Feta & Artichoke Chickpea Flatbread

Name: Feta & Artichoke Chickpea Flatbread
Cook time: 30 min
Yield: 4 servings
Ingredients: Chickpea Flour; Unsweetened Coconut Yogurt; Water; Kosher Salt; Baking Powder; Extra-virgin Olive Oil; Marinated Canned Artichoke Hearts; Feta Cheese; Balsamic Reduction; Cherry Tomatoes; Kalamata Olives; Fresh Basil

Recipe by Megan Horsley

Ingredients

Time

30m

Serves

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!

Appetizer

High Protein

30-Minute Meal

Ingredients

2 cups

Chickpea Flour

1/3 cup

Unsweetened Coconut Yogurt

1/2 cup

Water

1 tsp

Kosher Salt

1/2 Tbsp

Baking Powder

1 Tbsp

Extra-virgin Olive Oil

1 cup

Marinated Canned Artichoke Hearts

1/2 cup

Feta Cheese

1/8 cup

Balsamic Reduction

1/2 cup

Cherry Tomatoes

diced

1/4 cup

Kalamata Olives

chopped

1 small handful

Fresh Basil

roughly chopped

Instructions

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.