Veggie-loaded flatbread

A slice of pizza Vegetarian Dinner Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:15 mins
  • Easy
  • Serves 1

Top a shop-bought flatbread with chickpeas, tomatoes, feta, olives and tahini for a pizza-inspired lunch or dinner. Make it vegan by swapping the feta for extra veggies

Nutrient Unit
kcal 623
fat 28g
saturates 6g
carbs 64g
sugars 8g
fibre 15g
protein 22g
salt 2g
Squash, sage & sourdough bake


  • ½ small red onion , sliced into thin wedges
  • 2 tbsp olive oil , plus an extra drizzle, to serve
  • 70g cherry tomatoes
  • 200g canned chickpeas , drained
  • 1 small garlic clove , crushed
  • ½ tbsp tahini
  • ½ lemon , zested and juiced
  • 1 flatbread
  • 30g mixed pitted olives
  • 20g vegetarian feta , crumbled
  • small handful of basil , shredded
Satay sweet potato curry


  • STEP 1

Heat the grill to its highest setting. Spread the onion wedges out on a baking tray and drizzle with 1 tbsp of the oil. Grill for 3-5 mins turning halfway through, then add the tomatoes to the tray, season and grill for a further 5 mins or until juicy and popping.

  • STEP 2
Creamy broccoli gnocchi

Put the chickpeas in a pan with the garlic and remaining 1 tbsp oil, then heat for 5 mins before crushing the chickpeas using a potato masher. Stir through the tahini, the lemon zest and juice along with 2 tbsp water. Season.

  • STEP 3

Warm your flatbread under the grill for a couple of minutes. Top with the crushed chickpeas, then the tomato and onion mixture. Finish with the olives, feta and basil, and a drizzle of olive oil.

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