Chickpea Flatbread With Parsley-Olive Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 261
- Total Fat
- 18
- Saturated Fat
- 3
- Carbohydrates
- 20
- Dietary Fiber
- 6
- Sugar
- 1
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 374
- Total: 1 hr 20 min
- Prep: 45 min
- Cook: 35 min
Ingredients
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
Directions
- 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.