Gigantes plaki
Satisfying and superhealthy, enjoy at room temperature as part of a meze, or on top of toasted sourdough
Flatbread pizzas
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 5
Skip to ingredients
Ingredients
- 400g can chickpeas in water, drained and rinsed
- juice 1 lemon
- 1 garlic clove, crushed
- ½ tsp ground cumin
- 5-pack Middle Eastern flatbreads
- 75g feta cheese, crumbled
- handful dill sprigs
- 200g bag rocket leaves
- 100g pack pomegranate seeds
- 1 red onion, thinly sliced
- 1 tsp olive oil
Method
- STEP 1
Blitz the chickpeas, half the lemon juice, garlic, cumin and some seasoning in a food processor or mini chopper, adding a few tbsp water to get a spreadable consistency.
- STEP 2
Warm the flatbreads following pack instructions, then spread the chickpea hummus over them evenly. Scatter on the feta cheese, dill and half the rocket, pomegranate and onion.
- STEP 3
Mix together the remaining rocket, pomegranate and onion. Toss through the remaining lemon juice, olive oil and any juice from the pomegranate seeds. Serve the pizzas with the salad.
