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  • BBC Easycook

    BE A FLEXI COOK

    Mar 31, 2022 5 minutes

    Veggie-loaded flatbread

    ■ Serves 1 ■ Prep 10 mins ■ Cook 15 mins VEGETARIAN

    ½ red onion, sliced into thin wedges
    2 tbsp olive oil, plus an extra drizzle
    70g cherry tomatoes
    200g canned chickpeas, drained
    1 small garlic clove, crushed
    ½ tbsp tahini
    ½ lemon, zested and juiced
    1 flatbread
    30g mixed pitted olives
    20g vegetarian feta, crumbled
    small handful of basil, shredded

    1 Heat 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, then add the tomatoes, season and grill for 5 mins.

    2 Put the chickpeas in a pan with the garlic and remaining 1 tbsp oil, then heat for 5 mins. Crush the chickpeas with a masher. Stir through the tahini, lemon zest and juice, plus 2 tbsp water. Season.

    Warm the flatbread under the grill for a couple

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