You’ll want to try this flavorful chickpea flatbread recipe with a creamy tahini sauce, fresh herbs, and crisp veggies. It’s the perfect healthy, quick meal or snack for any time of day!
$15.51 per recipe / $1.55 per serving
These chickpea flatbreads are the perfect summer dinner!
There is absolutely no cooking involved which means no heating up your kitchen! The ingredients are so fresh and flavorful, you’ll want to make this on a weekly basis.
This recipe works because it’s:
- Nutritious and filling. The chickpeas provide plant-based protein and fiber, while the fresh veggies add vitamins and minerals, making this both satisfying and healthy.
- Customizable. You can swap herbs or veggies depending on what you have on hand, making it flexible and adaptable to your preferences.
- Easy and quick. With minimal cooking involved, it comes together fast, making it ideal for busy days.
- Great for sharing. Lavash flatbreads are perfect for sharing or serving family-style, which works well for group meals or gatherings.
Step-by-Step Instructions
In a small bowl whisk together ½ cup tahini, ⅓ cup water, and 1 teaspoon of minced garlic until smooth. Remove 2 tablespoons of sauce and set aside. Stir 2 Tablespoons of lemon juice into remaining sauce and season with salt. If needed, whisk in additional water to thin to a drizzling consistency.
In a food processor combine 1½ cups of fresh parsley and cilantro and the reserved 2 Tablespoons of sauce. Pulse until finely chopped. Add (2) 15-ounce cans of rinsed and drained chickpeas, ½ teaspoon cumin, and ½ teaspoon of salt. Pulse to form a coarse spread.
In a medium bowl combine 1 pint of halved tomatoes, 1 medium English cucumber sliced, 6 chopped green onions, and the remaining ½ cup herbs. Add 1 tablespoon of olive oil, salt, and freshly ground black pepper to the bowl. Toss to coat.
Lightly toast 4-6 lavash flatbread (only toast the bread you will be eating. You can save the rest for later). Spread chickpea mixture on lavash bread. Top with tomato mixture and drizzle with the prepared sauce. Slice and serve.
Recipe Costs
This recipe costs $15.51 to make which is $1.55 a serving! It’s a great recipe to feed a crowd and will be even cheaper if you grow the produce yourself.
- Tahini – $2.00
- Garlic – $0.05
- Lemon juice – $0.24
- Salt – $0.05
- Fresh herbs – $1.64
- Chickpeas – $2.50
- Cumin – $0.20
- Tomatoes – $2.49
- English cucumber – $1.50
- Green onions – $0.60
- Olive oil – $0.20
- Black pepper – $0.05
- Lavash flat bread – $3.99
Serve This With
- Cilantro Chickpea Salad
- Whipped Feta Dip
- Zucchini Cherry Tomato Salad
- Spinach Strawberry Salad
- Fresh veggies with Greek yogurt dip
FAQs
Yes, you can substitute lavash with pita, naan, or any other flatbread you prefer. Just make sure it’s sturdy enough to hold the toppings.
Store the chickpea spread and the tomato mixture in separate airtight containers in the fridge for up to 3 days. Only toast the flatbread when you’re ready to eat to keep it from getting soggy.
If you don’t have tahini, you can substitute it with almond butter, sunflower seed butter, or even Greek yogurt with sesame oil for a different flavor.
A mix of parsley, cilantro, and mint works great, but feel free to use your favorites or what you have on hand. Dill and basil could also add a nice flavor twist!
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Chickpea Flatbread with Herbs and Veggies
Ingredients
Tahini Sauce
- ½ cup tahini, *see note 1
- ⅓ cup water
- 1 teaspoon minced garlic
- 2 Tablespoons lemon juice
- salt, to taste
Chickpea Spread
- 1 ½ cups fresh parsley and cilantro
- 2 Tablespoons reserved tahini sauce, *from above
- 30 ounces canned chickpeas, rinsed and drained
- ½ teaspoon cumin
- ½ teaspoon salt
Vegetable Topping
- 1 pint grape or cherry tomatoes, halved
- 1 English cucumber, sliced
- 6 green onion, chopped
- ½ cup fresh parsley and cilantro
- 1 Tablespoon olive oil
- salt and black pepper, to taste
- 4-6 lavash flatbread
Instructions
- In a small bowl whisk together tahini, water, and minced garlic until smooth. Remove 2 tablespoons of sauce and set aside. Stir lemon juice into remaining sauce and season with salt. If needed, whisk in additional water to thin to a drizzling consistency.
- In a food processor combine 1½ cups of the herbs and the reserved 2 Tablespoons of sauce. Pulse until finely chopped. Add rinsed and drained chickpeas, cumin, and ½ teaspoon of salt. Pulse to form a coarse spread.
- In a medium bowl combine halved tomatoes, chopped English cucumber, chopped green onions, and the remaining ½ cup herbs. Add olive oil, salt, and black pepper to the bowl. Toss to coat.
- Lightly toast the lavash flatbread (only toast the bread you will be eating. You can save the rest for later). Spread chickpea mixture on lavash bread. Top with tomato mixture and drizzle with the prepared sauce. Slice into pieces and serve.