Mediterranean Flatbreads
These easy flatbreads are made with homemade artichoke hummus, Mediterranean veggies, & fresh dill on top of warm naan bread!
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Servings: 2 flatbreads
Ingredients
Artichoke Tomato Topping:
- 7 ounces canned artichokes strained & rinsed, about ½ can
- ½ cup cherry tomatoes cut in half
- ¼ cup sliced red onion
- 1 Tablespoon capers
- 1 Tablespoon olive oil
- 1 Tablespoon red wine vinegar
- salt & pepper to taste
Flatbread Ingredients:
- 2 large vegan naan or flatbread
- 1 Tablespoon vegan butter or olive oil (for heating naan)
- ½ cup hummus
- ½ cup arugula
- 1 Tablespoon fresh dill
Instructions
- First, make the artichoke tomato topping. Strain and rinse the artichokes to remove excess water. Then, cut the cherry tomatoes in half and thinly slice the red onion.
- Add the artichokes, tomatoes, red onion, capers, olive oil, red wine vinegar, salt, & pepper to a bowl. Mix together until coated and set aside.
- Heat the naan in a pan as is or with a little vegan butter on each side to toast. Once warmed, move to a plate.
- Top eat naan flatbread with ¼ cup hummus, ¼ cup arugula, half of the tomato artichoke topping, and fresh dill. Then, serve & enjoy!
Notes
- For leftovers, it's best to store the arugula, hummus, artichoke tomato topping, and naan in separate containers and assemble them once you are ready to eat.
Nutrition
Serving: 1naan flatbread | Calories: 631kcal | Carbohydrates: 77g | Protein: 20g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Sodium: 1863mg | Potassium: 646mg | Fiber: 14g | Sugar: 5g | Vitamin A: 681IU | Vitamin C: 22mg | Calcium: 154mg | Iron: 5mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!