
Crispy Chickpea Snack Pan
25 min • 190 cal

servings
450
calories
18g
protein
44g
carbs
24g
fat
Preheat oven to 200C/180C fan/gas 6 (400F/350F fan). Place flatbreads directly on the oven rack or on a baking sheet.
Spread a thin, even layer of hummus over each flatbread, leaving a 1/2-inch border around the edges.
Scatter crumbled feta, kalamata olives, bell pepper slices, and red onion over the hummus.
Drizzle with olive oil and season with oregano, salt, and black pepper.
Bake for 12-15 minutes until the edges of the flatbread are deeply golden and crisp.
Remove from oven. Squeeze fresh lemon juice over the top and scatter with fresh parsley.
Slice into triangles and serve immediately while the flatbread is still crispy.
Use a large store-bought flatbread or pita — the thinner the better for that cracker-crisp edge.
Spread hummus thinly — you want coverage without it becoming soggy.
Watch the oven carefully in the last few minutes. You want golden-crisp edges, not burnt.
To make cleanup even easier, line your pan with parchment paper or aluminum foil before cooking. This recipe is designed to cook everything in one pan, so you'll only have one pot to wash!
Follow the step-by-step instructions above. This recipe takes about 20 min and is rated intermediate difficulty.
Yes! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
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