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HEALTHY RECIPE | EASY DINNER | VEGETARIAN | VEGAN | MEATLESS | FLATBREAD | DINNER | LUNCH
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Smoky Chickpea Tomato Flatbread

These smoky chickpeas may be small, but they're packed full of big flavor. Each bite is perfectly balanced with a bold smokiness and a mild creaminess from the avocado slices. This makes a perfect easy dinner that can simply be reassembled the next day for lunch!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Calories
Author Louisa

Ingredients

  • 1 (15-oz) can chickpeas (garbanzo beans), drained, rinsed, and patted dry
  • 1 teaspoon liquid smoke
  • 1 Tbsp smoked paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon ground mustard
  • 1 teaspoon chili powder
  • 1 teaspoon cayenne
  • 1/2 teaspoon cumin
  • 1 Tbsp olive oil
  • 2 cups grape or cherry tomatoes , halved
  • 4 flatbreads or naan bread
  • 1 avocado
  • 1-2 handfuls of baby spinach
  • 2-3 radishes , sliced
  • green onion , to garnish (opt)
  • salt & pepper to taste
  • ranch dressing , to drizzle (opt)

Instructions

  • Preheat oven to 400 degrees F.
  • In a medium bowl, mix chickpeas with liquid smoke, all seasonings, and olive oil. Mix thoroughly to coat beans completely. Spread chickpeas into a single layer on a baking sheet, setting the bowl aside. Bake in preheated oven for 15 minutes.
  • In the same bowl you used for the chickpeas, add the halved tomatoes. Toss gently in bowl, in order to coat lightly with remaining seasoning.
  • After the chickpeas have been baking for 15 minutes, carefully stir in the tomatoes to the baking sheet and bake for another 15 minutes, or until tomatoes have started to wrinkle and soften, releasing their juices. Remove from oven and begin assembling the flatbreads.
  • On top of flatbread or naan bread, spread a small handful of baby spinach in a layer. Top with a quarter of an avocado, either sliced or mashed. Top with a large spoonful of chickpea and tomato mixture, sliced radishes, green onions, salt & pepper. Drizzle with ranch dressing if you'd like.

Notes

Can be served right out of the oven or at room temperature once the chickpeas cool down.
This recipe is naturally vegetarian.
To veganize: use vegan bread and omit the ranch dressing.
To make Gluten Free: use GF bread