There is just something about the word “flatbread” that makes me drool. It’s very Pavlovian, actually.
At the mere mention of the word, I am dreaming about warm, doughy bread, slathered with yummy things like hummus or tapenade. When I read the lovely Shira‘s post on Chickpea Flatbread & Basil Pistou, I was mesmerized by her recipe. Granted, it did not look like the flatbread I usually dream about, but the idea of having two of my loves, flatbread and The Chickpea, collide into one magical “bread” was too good to pass up.
I can’t decide what I like most about this recipe. The fact that it’s like both a thick, dense bread and a light quiche at the same time? The fact that it highlights The Chickpea’s natural subtly sweet, nutty flavor with bursts of rosemary? The fact that it is so filling? The fact that it makes incredible leftovers for lunch the next day? The fact that is ridiculously easy and inexpensive to make? It’s a tough choice.
Since our CSA had sent us some beautiful cherry tomatoes that I had managed to not eat like candy within the first 24 hours of receiving them, I decided to roast them and pair them with my Oil-Free Pesto as toppings to our Chickpea Flatbread. I can’t stress enough to you 
what an easy, weeknight meal this is. It will take longer to preheat your oven than it will to put together the ingredients for the flatbread. The pesto can be made and the cherry tomatoes prepped while the flatbread is in the oven. As soon as the flatbread is out of the oven, the cherry tomatoes go in. You set the table, and 15 minutes later, dinner is ready. Badda bing, badda boom.
Now, head on over to Shira’s to get the recipe for the Chickpea Flatbread, then come back here to make the toppings. But wipe the drool off your keyboard first.
ROASTED CHERRY TOMATOES
Ingredients:
1 1/2 -2 cups cherry tomatoes
olive oil spray
salt and pepper to taste
Instructions:
Preheat the oven to 350. Line a baking sheet with parchment paper. Spread the tomatoes out on the baking sheet. Lightly spray with the olive oil, and add salt and pepper to taste. Bake in the oven for 15 minutes, tossing halfway through to ensure that they cook evenly. Remove from oven and serve immediately or use them to top your Chickpea Flatbread. Enjoy!
This recipe is being shared with Wellness Weekends and Healthy Vegan Fridays.
First time here? Check out the rest of my Chickpea Love Affair Vegan MoFo Entries!
Keepin’ It Kind is participating in the Walk for Farm Animals to give hope to millions of abused and neglected farm animals! Please support me by making a Donation today. Together we can make the world a more compassionate place for animals! Learn more about Why I am Walking for Farm Animals and join our team!
All Photos taken by Chris Miller
© Kristy Turner and Keepin’ It Kind, 2012. Unauthorized use and/or duplication of this material (content and images) without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Kristy Turner and Keepin’ It Kind with appropriate and specific direction to the original content.
 |
Your bread looks incredible awesome! And the pictures are just stunning, I cannot wait to give it a try!
Oh yay! Thank you, Cara! I hope you like it!
This looks lovely! I love raosting tomatoes- brings out an amazing sweetness in them. Paired with a pesto and flatbread, well, be still by beating heart
Thanks, Gabby! I would be lying if I said I didn’t eat about half of those roasted tomatoes with a spoon. They’re. Just. So. Good.
I’m pretty sure you could put pesto on a shingle and it would taste delicious, but this flatbread looks much more appealing. I’ve recently made soy free “tofu” with chickpea flour and water–equal parts on the stove until it thickens up and then stuck in the fridge for a bit–so I might get adventurous and try this one out!
Oooh! I’m intrigued by this soy-free tofu you speak of! Do you have a recipe? I would love to give it a try! If you try this out, I hope you like it.
That’s basically the recipe! However, I got it from here:
http://triumphofthelentilblog.wordpress.com/
I can’t have soy, so it’s a nice change from beans in my big grain and bean bowls and whatnot.
Awesome! Thank you- I can’t wait to try it! And spend more time on that site- it looks like there’s a lot of good finds there!
this is what my meal in heaven would be. i’m making this tomorrow.
Hahaha! I love that. I hope you like it, Caitlin!
Gorgeous post Kristy – and thanks for the link! I am so happy this one was so well received as it is one of the recipes I ‘lifted’ from an authentic Italian cookbook in the apartment we stayed at in Provence….reminds me of coming home on the high from our trip
Your rendition & meal looks divine, simple, and wonderful! X
It truly is a treasure, Shira! Thank you so much for sharing your find- it is definitely going to be on regular rotation over here. I hope you’re well! xo
P.S. I haven’t been over to comment yet, but your bread looks divine!!!
YUM!! This sounds like a perfect dinner- easy and also delicious. I am totally making this asap. Thanks for the recipe!
THanks, Melissa- you are going to love it! It’s so easy and satisfying and delicious. Enjoy!
This looks delicious! I love chickpea flour anything
Thanks, Sarah! Me too! It’s definitely a staple in my pantry.
You’ve hit on two of my favorites, here — chickpea breads and roasted tomatoes. Your version looks great, and reminds me a little of a quiche I I saw on diet dessert and dogs blog. I can never have enough ways to turn chickpea flour into something delicious! Will look for this recipe.
It is very quiche-like. I stuck with the flatbread title, in respect to IPOM and because the idea of eating flatbread made of chickpeas made this dinner taste even more amazing.
It is socca! I love the tomato topping idea
They’re a perfect combo!
the pictures are sooo sooo crisp and gorgeous.. i am drooling all over the last one!
Chris really out did himself on these. There were sooo many good ones, it was hard to narrow it down to just a few for the post.
Congratulations on being featured on the Vegan MoFo roundup!
Thank you for letting me know! How exciting!
mmmm that sounds so wonderful! and not to mention…it’s GORGEOUS!
Awww, thank you, Caralyn!
That actually looks really thick for a flatbread! I was thinking more like socca, but it looks fantastic and so ready to hold all those tomaotes!
Thank you! It’s very quiche-like, actually, but I kept the flatbread title in respect to IPOM and also because I like the idea of devouring flatbread much more than quiche.
This looks wonderful! I love the addition of roasted cherry tomatoes as a topping. I could eat those like candy! I definitely have to try this out.
Damn, I know all about that- cherry tomatoes don’t last long in my house because I have to eat a handful every time I pass the refrigerator. I can’t control myself around them.
Thanks for stopping by, Courtney!
This looks absolutely perfect. Love everything about it!
Thanks, Bobbie- It’s such a great, easy weeknight meal!
It all looks so beautiful and simply delicious! While those summer tomatoes are still here, I can’t think of a better use of them. There’s only one problem. After I visited Shira’s blog, I forgot to wipe off the drool before coming back to comment. Now this is embarrassing…
Here, just use my sleeve to wipe it up, while no one is looking.
Both Shira and Frugal did chickpea flat bread posts. Now this, I have to give into the power! (I hear from a little bird that Shira’s recipe won) My knees are buckling! Divine Kristy!
Too funny Somer! I’d love to hear from that little birdie! (Shhhhhh)
Now that looks absolutely heavenly! The flat bread looks like you could really sink your teeth into, and there are few things better than warm, lightly blistered ripe tomatoes.
Thank you, Hannah! I would have to agree- roasted tomatoes have to be one of the true pleasures in life.
Ohmygosh! I kinda wanna marry this recipe!
YUM.
Is that a proposal? If yes, the recipe totally accepts.
Oh WOW such beautiful pictures and recipe – if I come over can you make this for me, pretty please!
Thank you and of course! In fact, I’ll make some and use it to lure you to my house. In a totally non-creepy way, though.
I can’t wait to try this! I just made the most wonferful socca pancakes for lunch today and this recipe just sounds like all the fabulousness of socca but then in a much fatter, bigger slice. yum!
That’s exactly what it is! It’s a big, fat, luscious socca! I hope you enjoy it as much as we did!
Wow! This sounds sooooo delicious. Chickpeas and tomatoes are two things I could eat every day. I have to make this soon!
Thanks, Kristy! I hope you like it!