
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.
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
- 1Preheat oven to about 205°C (200°C).
- 2Cut eggplant, bell peppers, and red onion into bite-sized pieces.
- 3In a bowl, toss vegetables and chickpeas with olive oil, thyme, salt, and pepper.
- 4Spread vegetables and chickpeas on a baking sheet and roast for 20-25 minutes, or until vegetables are tender.
- 5Place flatbreads on a baking sheet and top with roasted vegetables and chickpeas.
- 6Bake for 5 minutes, or until flatbreads are heated through.
- 7Drizzle with dairy-free pesto before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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