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Prep Time 2 minutes - Total Time 15 minutes - Serves 2-4

This is a really easy and quick lunch, perfect for when time is not on your side. It can be made even quicker if you don’t make your own flatbreads but I recommend that you do.

This recipe will feed 2-4 depending on how greedy you are hahaha.

Chickpea Ingredients

  • 400g tin of chickpeas.

  • 1 onion, finely sliced.

  • 1 tbs of smoked paprika.

  • 1 tbs of cumin.

  • Chilli flakes to taste.

  • 1 lime.

Flatbread Ingredients

  • 200g self-raising flour.

  • 140g fat-free Greek yoghurt.

  • A pinch of salt.


  • Yoghurt.

  • Fresh coriander.

  • Fresh Mint.

  • Fresh chillies.

  • Pomegranate seeds.


  1. Start by making the flatbreads. Place all the ingredients into a large bowl and mix till it all comes together to form a dough. Divide into individual dough balls, then pop to one side.

  2. Into a frying pan add a little drizzle of olive oil. Add the onions along with a pinch of salt and fry over a medium heat for 3-5 minutes or till they turn tender.

  3. Drain the chickpeas then add to the onions followed by the paprika, cumin and chilli flakes. Continue to cook for another couple of minutes. Once the chickpeas have warmed through add the juice from half the lime and mix in.

  4. To finish off the flatbreads, lightly flour your worktop and roll out the dough balls. Get a non-stick frying pan over a medium to high heat and cook for a couple of minutes on each side. When you get nice golden brown spots on the bread it’s time to flip over.

  5. Divide the chickpeas over the flatbreads then top off with all the garnishes.


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