This vegan main is packed with protein as well as flavour and makes the perfect solo dinner treat, or a tasty addition to an array of mezze delights. The flatbreads couldn’t be quicker to make and use just two ingredients. They’re a real treat and help elevate the dish, giving it an authentic feel without any of the effort. Top with a generous helping of tangy yoghurt, crispy chickpeas and garlicky courgettes.
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Yields:
1 serving(s)
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Cal/Serv:
600
Ingredients
For the crispy chickpeas
100 g chickpeas (drained weight), rinsed
1 tsp. cornflour
1 tsp. Aleppo chilli flakes/chilli flakes, plus optional extra to garnish
1 tsp. olive oil
For the flatbread
50 g self-raising flour, plus extra to dust
35 g vegan yogurt alternative, we used Alpro Greek Style Plain
For the courgette
1 medium courgette, about 125g
1 Tbsp. olive oil
1 garlic clove, crushed
Finely grated zest 1/2 lemon
To serve
150 g vegan yogurt alternative
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. For the crispy chickpeas, set aside 5g for the flatbread, then pat remaining chickpeas dry with kitchen paper. Tip into a small roasting tin and mix in the cornflour, chilli flakes, oil and some seasoning. Cook in oven for 40min, stirring occasionally, until crisp.
Step 2Meanwhile, make the flatbread. In a medium bowl, mix flour, a pinch of fine salt, the yogurt alternative and reserved chickpeas to make a dough. Knead on a lightly floured work surface for 1min, then cover with the empty upturned bowl and leave to rest while you make the courgette.
Step 3Coarsely grate the courgette. Heat oil in a medium frying pan over a low-medium heat and fry courgette and a pinch of salt for 8min. Add garlic and lemon zest and fry for 2min more.
Step 4Roll out dough on a lightly floured work surface to a rough 20cm circle. Heat griddle or frying pan over high heat and fry flatbread (without oil) for 2-3min per side.
Step 5To serve, spread yogurt alternative on a plate and season lightly. Top with the courgette and chickpeas and garnish with extra chilli, if you like. Serve with the flatbread.
GH TIPs:
Use up leftover chickpeas to make hummus; whizz with tahini, garlic, lemon juice, olive oil and seasoning.
Swap the vegan yogurt for Greek yogurt if you like
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
