Chickpea Flatbread With Parsley-Olive Salad (Food Network Kitchens) Recipe
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Directions:
- Make the flatbread: Preheat the oven to 450 degrees F. Whisk the hummus, 1/3 cup hot water, the cumin, rosemary and 1 tablespoon olive oil in a bowl. Whisk in the flour and a pinch each of salt and pepper. Set the batter aside, 30 minutes.
- Heat a 12-inch cast-iron skillet over high heat. Add the remaining 1 tablespoon olive oil and swirl to coat the pan. Pour in the batter and spread to the edges with a spatula. Transfer to the oven and bake until firm, and crisp and golden around the edges, 25 to 30 minutes. Let sit 5 minutes in the pan.
- Make the salad: Toss the parsley, bell pepper, scallions, olives, olive oil, lemon juice and salt and pepper to taste in a bowl.
- Use a spatula to scrape shards of the flatbread onto plates. Serve with the parsley-olive salad.
- Photograph by Kana Okada
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 306.7 Kcal (1284 kJ) | ||
| Calories from fat | 192.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.35g | 33% | |
|---|---|---|---|
| Sodium | 361.65mg | 15% | |
| Potassium | 286.09mg | 6% | |
| Total Carbs | 23.78g | 8% | |
| Sugars | 1.49g | 6% | |
| Dietary Fiber | 4.41g | 18% | |
| Protein | 5.11g | 10% | |
| Vitamin C | 57.8mg | 96% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 15.2mg | 84% | |
| Calcium | 68.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 173.66 Kcal (727 kJ) | ||
| Calories from fat | 108.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.09g | 33% | |
|---|---|---|---|
| Sodium | 204.77mg | 15% | |
| Potassium | 161.99mg | 6% | |
| Total Carbs | 13.46g | 8% | |
| Sugars | 0.84g | 6% | |
| Dietary Fiber | 2.5g | 18% | |
| Protein | 2.89g | 10% | |
| Vitamin C | 32.7mg | 96% | |
| Vitamin A | 0.4mg | 25% | |
| Iron | 8.6mg | 84% | |
| Calcium | 39mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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