Ingredients
2 cups canned chickpeas (rinsed and drained)
2 cups fresh baby spinach
1 cup hummus
2 flatbreads (store-bought or homemade)
1 lemon (zest and juice)
2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp salt, or to taste
1/4 tsp black pepper
2 cloves garlic (minced)
1/4 cup crumbled feta cheese
Instructions
Heat a large skillet over medium heat. Add 1 tbsp olive oil, then sauté garlic until fragrant
Add chickpeas, cumin, paprika, salt, and pepper. Cook 4-5 minutes until golden and crisp
Push chickpeas to the side, add spinach to the skillet, and wilt lightly
Warm flatbreads in a dry skillet or toaster
Spread hummus on each flatbread, top with chickpeas, spinach, crumbled feta, and a drizzle of lemon juice
Season with additional salt and pepper
Notes
Use gluten-free flatbreads if needed
Swap feta with crumbled halloumi for a vegan option
Store leftovers in an airtight container for up to 24 hours
Adjust spices to individual taste preferences
- Prep Time: 15
- Cook Time: 10
- Category: Mediterranean Basics
- Method: Sautéing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 flatbread
- Calories: 400
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg