Crispy Chickpea & Roasted Veggie Flatbread with Tzatziki Drizzle
Description
This flatbread is a vibrant, flavor-packed vegetarian dish perfect for lunch, dinner, or even a hearty snack. Crispy roasted chickpeas provide a satisfying crunch, while colorful roasted vegetables bring sweetness and earthiness. A creamy tzatziki drizzle adds a refreshing tang, balancing the warm spices of the veggies and chickpeas. It’s quick to assemble, customizable, and a great way to enjoy Mediterranean-inspired flavors in a wholesome, plant-forward meal.
Prep & Cook Time
Prep Time: 20 minutes
Roasting Time: 25–30 minutes
Assembly Time: 10 minutes
Total Time: 55–60 minutes
Ingredients
For the Flatbread Base
2 large flatbreads (store-bought or homemade)
1 tbsp olive oil
For the Roasted Chickpeas
1 can (15 oz) chickpeas, drained and rinsed
1 tsp smoked paprika
½ tsp garlic powder
½ tsp cumin
¼ tsp cayenne pepper (optional, for heat)
Salt & black pepper, to taste
1 tsp olive oil
For the Roasted Vegetables
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small zucchini, sliced into half-moons
1 small red onion, thinly sliced
1 tsp dried oregano
1 tsp smoked paprika
1 tbsp olive oil
Salt & pepper, to taste
For the Tzatziki Drizzle
½ cup Greek yogurt
¼ cup cucumber, grated and squeezed dry
1 tsp lemon juice
1 tsp olive oil
1 clove garlic, minced
Salt & black pepper, to taste
Optional: fresh dill or mint, finely chopped
Optional Toppings
Fresh arugula or baby spinach
Crumbled feta
Lemon wedges for serving
Instructions
1. Roast the Chickpeas
Preheat oven to 425°F (220°C).
Pat chickpeas dry with a paper towel. Toss with olive oil, smoked paprika, garlic powder, cumin, cayenne, salt, and pepper.
Spread chickpeas on a baking sheet in a single layer. Roast for 20–25 minutes, shaking the pan halfway, until golden and crispy.
2. Roast the Vegetables
On another baking sheet, toss bell peppers, zucchini, and red onion with olive oil, oregano, smoked paprika, salt, and pepper.
Roast for 20–25 minutes at 425°F (220°C), stirring halfway, until tender and slightly caramelized.
3. Prepare the Tzatziki Drizzle
In a small bowl, mix Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, salt, and pepper.
Add fresh dill or mint if desired. Chill until ready to serve.
4. Assemble the Flatbreads
Brush the flatbreads with olive oil and warm in a skillet or oven for 2–3 minutes.
Spread roasted vegetables evenly across the flatbreads.
Sprinkle roasted chickpeas on top.
Drizzle tzatziki over the flatbreads.
Optional: add arugula, crumbled feta, and a squeeze of lemon.
5. Serve
Serve warm as a main dish or cut into slices for a shareable appetizer.
Frequently Asked Questions (FAQs)
Q1: Can I make this gluten-free?
Yes! Use a gluten-free flatbread or pita for a completely gluten-free meal.
Q2: Can I use canned vegetables instead of fresh?
Fresh vegetables roast better and develop a caramelized flavor. Canned vegetables may become mushy.
Q3: How long can I store leftovers?
Store roasted chickpeas and vegetables separately in airtight containers in the fridge for up to 3 days. Tzatziki should be eaten within 2 days for freshness.
Q4: Can this be made vegan?
Yes! Replace Greek yogurt in the tzatziki with a plant-based yogurt and omit feta.
Q5: Can I bake everything together?
Chickpeas and vegetables roast at similar temperatures, so they can go on the same tray if space allows. Just monitor for even cooking.
Nutritional Information (per serving, serves 2)
Calories: 420 kcal
Protein: 16 g
Carbohydrates: 55 g
Fiber: 12 g
Sugars: 7 g
Fat: 14 g
Saturated Fat: 3 g
Sodium: 480 mg