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Dairy-Free Roasted Vegetable and Chickpea Flatbread recipe by Safe Plated

Dairy-Free Roasted Vegetable and Chickpea Flatbread

A delicious and healthy lunch option featuring roasted vegetables and chickpeas on a dairy-free flatbread, drizzled with dairy-free pesto.

45m4 servings
DAIRY-freeNUTS-free
420 cal|15g protein|60g carbs|15g fat|10g fiber

Ingredients

  • 4 Dairy-free flatbread
  • 1 can Chickpeas
  • 1 medium Eggplant
  • 2 Bell peppers
  • 1 Red onion
  • 2 tbsp Olive oil
  • 1 tsp Dried thyme
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1/4 cup Dairy-free pesto

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Preheat oven to about 205°C (200°C).
  2. 2Cut eggplant, bell peppers, and red onion into bite-sized pieces.
  3. 3In a bowl, toss vegetables and chickpeas with olive oil, thyme, salt, and pepper.
  4. 4Spread vegetables and chickpeas on a baking sheet and roast for 20-25 minutes, or until vegetables are tender.
  5. 5Place flatbreads on a baking sheet and top with roasted vegetables and chickpeas.
  6. 6Bake for 5 minutes, or until flatbreads are heated through.
  7. 7Drizzle with dairy-free pesto before serving.

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