Roasted Chickpea and Tomato Flatbread Pizzas with Avocado
Ingredients
- Pre-made flatbreads recipe yields enough to make 4-6 slices
- 1 ripe avocado smashed
- 1 packed cup arugula
- 1 pint cherry or grape tomatoes washed and pat dry
- 15 oz carton chickpeas garbanzo beans rinsed and pat dry)
- 4 garlic cloves
- 2 teaspoon dried Italian seasonings
- 1 tablespoon extra virgin olive oil
- pinch of salt and pepper
Instructions
- Preheat oven to 400 F
- On a baking sheet pan, toss tomatoes, chickpeas and garlic with seasonings, salt, pepper, olive oil and roast for about 15 min until chickpeas are golden brown and tomatoes are begin to shrivel.
- On a separate sheet pan, toast the flatbreads until crisp and golden about 10-12 min.
- Spoon smashed avocado onto flatbreads.
- Top each flatbread with some of the tomato chickpea mixture.
- Sprinkle a few leaves of arugula over top.
- Serve immediately.
Subscribe
I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
Tried this recipe?Mention @spoonfulofplants or tag #spoonfulofplants!