
By nourishingamy.com
Beetroot Flatbreads with Crunchy Slaw and Chickpeas (Vegan GF-Option)
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: Fri, 28 Mar 2025 06:36:05 GMT
Nutrition balance score
Good
Glycemic Index
64
Moderate
Glycemic Load
77
High
Nutrition per serving
Calories710.7 kcal (36%)
Total Fat16.8 g (24%)
Carbs118.1 g (45%)
Sugars14.5 g (16%)
Protein22.4 g (45%)
Sodium1959.7 mg (98%)
Fiber13 g (46%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings

60gbeetroot
pre-cooked

140gplant based yoghurt

210gself-raising flour
plus extra for kneading/rolling, or your preferred gf blend

olive oil
for frying

75gred cabbage
shredded

75gwhite cabbage
shredded

80gtomatoes
chopped small

40gpomegranate

240gtin chickpeas
drained

1 bunchfresh coriander
small, or mint, chopped

1 Tbspolive oil

1 Tbsplemon juice

salt

pepper

50gbeetroot
pre-cooked

60gplant based yoghurt

½ tspdijon mustard

seeds
to serve

herbs

green salad leaves

beetroot
sliced
Instructions
View on nourishingamy.com
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