Fried chickpeas, tomato and labneh flatbread

Name: Fried chickpeas, tomato and labneh flatbread
Prep time: 15 min
Total time: 15 min
Yield: Serves 2
Ingredients: large spoonful Labneh, Greek yoghurt or hummus; drizzle of pomegranate molasses; large spoonful Labneh, Greek yoghurt or hummus; large spoonful Labneh, Greek yoghurt or hummus; flaked sea salt and freshly ground black pepper; flaked sea salt and freshly ground black pepper; 2 flatbreads, or tortilla bread; 2 flatbreads, or tortilla bread; 400 g/14 oz tin chickpeas, drained; 2 really ripe tomatoes, cut into small chunks; ¼ cucumber, cut into small chunks; handful mint, roughly chopped; handful pitted black olives; handful radishes, quartered; 2 tbsp extra virgin olive oil, plus extra for drizzling; 1 clove garlic, peeled and crushed; ½ tsp cumin seeds; pinch dried chilli flakes

Preparation info

Difficulty
Easy
Ready in
15 min

Appears in

The Flexible Vegetarian

By Jo Pratt

Published 2017

About

Super quick, full of flavour and good for you – what’s not to love about this recipe? If you fancy making your own labneh (yoghurt cheese), try the recipe, which is really easy. If you’re short on time (it does require overnight preparation), then many supermarkets or Middle Eastern shops sell labneh. Greek yoghurt or some types of hummus are also great alternatives.

Ingredients

Vegetarian

Ingredients

Method