Chickpea Flatbread With Parsley-Olive Salad Recipe

Name: Chickpea Flatbread With Parsley-Olive Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
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.
2
Whisk in the flour and a pinch each of salt and pepper.
3
Set the batter aside, 30 minutes.
4
Heat a 12-inch cast-iron skillet over high heat.
5
Add the remaining 1 tablespoon olive oil and swirl to coat the pan.
6
Pour in the batter and spread to the edges with a spatula.
7
Transfer to the oven and bake until firm, and crisp and golden around the edges, 25 to 30 minutes.
8
Let sit 5 minutes in the pan.
9
Make the salad: Toss the parsley, bell pepper, scallions, olives, olive oil, lemon juice and salt and pepper to taste in a bowl.
10
Use a spatula to scrape shards of the flatbread onto plates.
11
Serve with the parsley-olive salad.
12
Photograph by Kana Okada

170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Chickpea Flatbread With Parsley-Olive Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chickpea Flatbread With Parsley-Olive Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions