These roasted chickpea flatbreads are a perfect lazy meal. Full of flavour and little effort.
I love roasted chickpeas. They are so delicious and versatile. You can use any spices you like. Stuff them in a sandwich, salad, flatbread, the list goes on. They go lovely and crunchy. Plus chickpeas are great for protein. Which is good for you I’ve been told. All jokes aside, when you’re first going or trying vegan, it’s important to pay attention to the foods you’re eating. You don’t want to accidentally leave important nutrients out! So if you cover your bases; carbs, protein, fats, you’ll be smashing it from the get-go. The avocado in this dish is giving you fats and the bread some carbs. A fantastic meal to feel satisfied and nourished!
For this dish, I’m seasoning with a Mexican spice mix called Tajín. If you can find it, grab a bottle. Why? It’s citrus-y and salty and just delightful. If you can’t find any, it’s totally fine to leave this out. You could grate a bit of lime or lemon zest in with the spices, but it’s not necessary.
Lastly, I’d like to say that it’s good practice for roasted chickpeas to dry them off a bit. Simply drain them, and then take a clean tea towel and run them through it.
Really you can use any type of bread container you want for these roasted chickpea flatbreads. A bread receptacle if you will. Flatbreads are very easy to make from scratch, but it does take a tiny bit more time. For the ones you see photographed, I bought naans from a place around the corner. You could also use tortillas, pitas, whatever you prefer. I did very much enjoy the pillowy softness of the naan. Any store-bought naan or tortilla is also great. Makes this meal even easier to make.
Be sure to check out my aioli recipe too to mix with the sweet chili sauce. I like using Thai sweet chili sauce.
This really is a perfect weeknight dinner or a lovely working from home lunch.
Roasted Chickpea Flatbreads
- 1 tin chickpeas (400g)
- pinch of salt
- 1 tsp paprika
- 1 tsp dried onion
- 1 tsp Tajín (optional!
- 1 tsp oregano
- 1 tsp dried basil
- 1 tbsp olive oil
- 2 tbsp vegan mayo
- 1 tbsp sweet chili sauce
- 1 tomato
- 1 avocado
- ½ red onion
- 4 flatbreads
- handful of lettuce
- fresh coriander
- Preheat oven to 180 C (350F)
- rinse and dry chickpeas. add to a bowl.
- add the spices and oil and mix well.
- place on a lined baking sheet and bake for 30 minutes.
- combine the mayo and sweet chilli.
- warm up your flatbreads if you like.
- spread on the chili mayo, lettuce, tomato, red onion, avocado, the chickpeas, coriander.
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