This vegan main is packed with protein as well as flavour. If you’re not vegan, simply swap the yogurt alternative to Greek-style natural. Use up leftover chickpeas to make hummus; whizz with tahini, garlic, lemon juice, olive oil and seasoning.
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Yields:
1 serving(s)
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Cal/Serv:
600
Ingredients
For the crispy chickpeas
100g
chickpeas (drained weight), rinsed
1tsp.
cornflour
1tsp.
Aleppo chilli flakes/chilli flakes, plus optional extra to garnish
1tsp.
olive oil
For the flatbread
50g
self-raising flour, plus extra to dust
35g
vegan yogurt alternative, we used Alpro Greek Style Plain
For the courgette
1
medium courgette, about 125g
1Tbsp.
olive oil
1
garlic clove, crushed
Finely grated zest ½ lemon
To serve
150g
vegan yogurt alternative
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. For the crispy chickpeas, set aside 5g for the flatbread, then pat remaining chickpeas dry with kitchen paper. Tip into a small roasting tin and mix in the cornflour, chilli flakes, oil and some seasoning. Cook in oven for 40min, stirring occasionally, until crisp.
Step 2Meanwhile, make the flatbread. In a medium bowl, mix flour, a pinch of fine salt, the yogurt alternative and reserved chickpeas to make a dough. Knead on a lightly floured work surface for 1min, then cover with the empty upturned bowl and leave to rest while you make the courgette.
Step 3Coarsely grate the courgette. Heat oil in a medium frying pan over a low-medium heat and fry courgette and a pinch of salt for 8min. Add garlic and lemon zest and fry for 2min more.
Step 4Roll out dough on a lightly floured work surface to a rough 20cm circle. Heat griddle or frying pan over high heat and fry flatbread (without oil) for 2-3min per side.
Step 5To serve, spread yogurt alternative on a plate and season lightly. Top with the courgette and chickpeas and garnish with extra chilli, if you like. Serve with the flatbread.
GH TIPs:
Swap the vegan yogurt for Greek yogurt if you like
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
