Garlic Roasted Chickpea & Veggie Flatbread with Lemon Tahini Drizzle
This Roasted Chickpea & Veggie Flatbread with Lemon Tahini Drizzle is an easy, flavor-packed meal that's perfect for busy weeknights. Crispy roasted chickpeas, tender vegetables, and a creamy, zesty tahini sauce come together on warm flatbread for a dinner that's both satisfying and wholesome. It's naturally plant-based, dairy-free, egg-free, and nut-free, making it a great option for families with food allergies
Ingredients
- 1 can (15 oz) chickpeas, drained, rinsed & patted dry
- 1 small zucchini, sliced into half moons
- 2 medium carrots, cut into thin sticks or coins
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- 2–3 tsp Tasty Tin Garlic Dust (divided)*
- Salt & pepper, to taste
- 4 dairy-free flatbreads or pita rounds
- Fresh parsley or cilantro, chopped (for garnish)
- 3 tbsp tahini (sesame-based, nut-free)
- Juice of 1 lemon
- 1 tsp Garlic Dust*
- 2–3 tbsp water (to thin)
- Pinch of salt
Instructions
- 1Season the Chickpeas and Vegetables
Preheat the oven to 425°F (220°C). Toss the chickpeas, zucchini, carrots, and cherry tomatoes with olive oil, 1½ teaspoons Garlic Dust, salt, and pepper until evenly coated.
- 2Roast Until Golden
Spread the vegetables and chickpeas in a single layer on a parchment-lined baking sheet. Roast for 20–25 minutes, shaking the pan halfway through, until the chickpeas are crispy and the vegetables are tender with lightly browned edges.
- 3Make the Lemon Tahini Drizzle
While the vegetables roast, whisk together the tahini, lemon juice, 1 teaspoon Garlic Dust, water, and a pinch of salt until smooth and pourable. Add more water, one teaspoon at a time, if needed to reach your desired consistency.
- 4Warm the Flatbreads
Warm the flatbreads in the oven for a few minutes or heat them in a dry skillet until soft and pliable.
- 5Assemble the Flatbreads
Divide the roasted chickpeas and vegetables evenly among the warm flatbreads.
- 6Finish and Serve
Drizzle generously with the lemon tahini sauce and sprinkle with fresh parsley or cilantro. Slice into halves or quarters and serve warm or at room temperature.
*Don’t have garlic dust? Use this instead!
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
½ teaspoon dried oregano
¼ teaspoon black pepper
½ teaspoon kosher salt (adjust to taste)
Mix and use in place of the Garlic Dust called for in the recipe.
Interested in Garlic Dust? Check out my Shop My Kitchen Page for a link.
