Creamy Chickpea Flatbreads

Ingredients: (Makes 3)

• Greek Style Flatbread 3
• Chickpeas 1 tin, drained
• Cherry Tomatoes 15
• Avocado 1, small
• Cucumber 70g or 2.5oz
• Light Mayo 2 tbsp
• Tahini 3 tbsp
• Spring Onion 2
• Gochujang 1 tbsp
• Honey ½ tsp per serve
• Lemon Juice ½ lemon
• Fresh Mint 1 tbsp
• Fresh Dill 1 tbsp
• Olive Oil ½ tsp
• Garlic Powder ½ tsp
• Chilli Flakes 3 pinch

Instructions:

Add chopped cucumber and cherry tomatoes to a large mixing bowl. Season with
salt and pepper and let sit for 5 minutes to draw out their juices.

Add chopped spring onions, diced avocado, lemon juice, yoghurt, tahini, mayo,
garlic powder, sumac, dill, and mint to the same bowl. Stir gently until everything is
well coated and combined. Season to taste.

Preheat the oven or air fryer to 200°C (390°F). Toss chickpeas with gochujang, oil,
salt, and pepper. Spread on a baking tray and roast for 10 minutes, or until crispy
and slightly charred.

Warm the flatbreads, then spoon over the herby salad. Top with the hot, roasted
chickpeas and a 1/2 of honey and pinch of chilli flakes.

Fold and enjoy immediately while warm and messy.