Chickpea Flatbread With Parsley-Olive Salad
Chickpea Flatbread With Parsley-Olive Salad might be just the bread you are searching for. Watching your figure? This vegan recipe has 273 calories, 8g of protein, and 20g of fat per serving. This recipe serves 4. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up generous of ground cumin, parsley leaves, kosher salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes.
Instructions
Make the flatbread: Preheat the oven to 450 degrees F.
Whisk the hummus, 1/3 cup hot water, the cumin, rosemary and 1 tablespoon olive oil in a bowl.
Whisk in the flour and a pinch each of salt and pepper. Set the batter aside, 30 minutes.
Heat a 12-inch cast-iron skillet over high heat.
Add the remaining 1 tablespoon olive oil and swirl to coat the pan.
Pour in the batter and spread to the edges with a spatula.
Transfer to the oven and bake until firm, and crisp and golden around the edges, 25 to 30 minutes.
Let sit 5 minutes in the pan.
Make the salad: Toss the parsley, bell pepper, scallions, olives, olive oil, lemon juice and salt and pepper to taste in a bowl.
Use a spatula to scrape shards of the flatbread onto plates.
Serve with the parsley-olive salad.