Chickpea Flatbread With Parsley-Olive Salad

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  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 45 min
  • Cook: 35 min
  • Yield: 4 servings
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For the Flatbread:

1 1/4 cups hummus (about a 10-ounce container)

Generous pinch of ground cumin

Generous pinch of dried rosemary

2 tablespoons extra-virgin olive oil

3 tablespoons all-purpose flour

Kosher salt and freshly ground pepper

For the Salad:

1 cup fresh parsley leaves, roughly chopped

1 green bell pepper, diced

3 scallions, thinly sliced

1/3 cup pitted kalamata olives, chopped

1 tablespoon extra-virgin olive oil

Juice of 1/2 lemon

Kosher salt and freshly ground pepper


  1. 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.
  2. 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.
  3. Make the salad: Toss the parsley, bell pepper, scallions, olives, olive oil, lemon juice and salt and pepper to taste in a bowl.
  4. Use a spatula to scrape shards of the flatbread onto plates. Serve with the parsley-olive salad.

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