Chickpea-Herb Flatbreads

The "sauce" for this Mediterranean pizza-like recipe is a chunky spin on hummus that's made with chickpeas, tahini (sesame seed paste), and piles of fresh herbs.

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  • Makes: 6 servings
  • Serving Size: 1 flatbread
  • Makes: 6 flatbreads
  • Prep: 20 mins
  • Total Time: 20 mins

Chickpea-Herb Flatbreads

Directions

  1. For sauce: In a small bowl whisk together tahini, water, and garlic until smooth. Set aside 2 tablespoons. Stir lemon juice and salt into remaining sauce. Thin to drizzling consistency with water, if necessary.
  2. In a food processor combine 1 1/2 cups herbs and reserved 2 tablespoons sauce. Pulse until finely chopped. Add chickpeas, cumin, and 1/2 teaspoon salt; pulse to form a coarse spread.
  3. For salad: In a large bowl combine tomatoes, cucumber, green onions, and remaining 1/2 cup herbs. Add 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; toss. Spread chickpea mixture on each flatbread. Top with salad; drizzle with sauce. Serve with lemon wedges.

From the Test Kitchen

The base of this flatbread dish is a chunky spin on hummus, made with chickpeas, tahini (sesame seed paste), lemon, cumin, and lots of herbs.

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Nutrition Facts (Chickpea-Herb Flatbreads)

  • Per serving:
  • 441 kcal ,
  • 16 g fat
  • (2 g sat. fat ,
  • 6 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 0 mg chol. ,
  • 847 mg sodium ,
  • 62 g carb. ,
  • 9 g fiber ,
  • 7 g sugar ,
  • 16 g pro.

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