Beetroot Flatbreads with Crunchy Slaw and Chickpeas (Vegan GF-Option)

Name: Beetroot Flatbreads with Crunchy Slaw and Chickpeas (Vegan GF-Option)
Cook time: 30 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 60g pre-cooked beetroot; 140g plant-based yoghurt; 210g self-raising flour, plus extra for kneading/rolling (or your preferred GF blend); Olive oil, for frying; 150g red and white cabbage, shredded; 80g tomatoes, chopped small; 40g pomegranate; 1 tin chickpeas, drained (240g); 1 small bunch fresh coriander or mint, chopped; 1 tbsp olive oil; 1 tbsp lemon juice; Salt and pepper; 50g pre-cooked beetroot; 60g plant-based yoghurt; ½ tsp Dijon mustard; To serve: seeds/nuts, extra herbs/green salad leaves, extra beetroot (sliced)

Instructions

Cook:30min

Light and fluffy 3-ingredient flatbreads infused with beetroot for a naturally pink colour. Top these no-yeast flatbreads with crunchy vegetables and chickpeas for an easy side dish or main meal – all naturally vegan and plant-based.

Updated at: Thu, 21 Nov 2024 19:04:14 GMT