Half-Baked Mediterranean Chickpea Flatbread

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A rustic flatbread topped with a savory chickpea spread and fresh Mediterranean herbs, perfect for a light lunch or appetizer. This mediterranean-inspired vegetarian (mediterranean) ready in about 78 minutes pairs all-purpose flour, active dry yeast, warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp active dry yeast
• 3/4 cup warm water
• 2 tbsp olive oil
• 1 cup canned chickpeas, drained and rinsed
• 2 tbsp lemon juice
• 1 clove garlic clove, minced
• 1/2 tsp ground cumin
• 2 tbsp fresh parsley, chopped
• 1 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. Step 1: In a small bowl, dissolve 1 tsp active dry yeast in 3/4 cup warm water and let sit for 5 minutes until foamy.
2. Step 2: In a large bowl, combine 1 1/2 cups all-purpose flour and 1 tsp sea salt. Add the yeast mixture and 1 tbsp olive oil, mixing until a dough forms. Knead on a floured surface for 5-6 minutes until smooth and elastic.
3. Step 3: Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 45 minutes or until doubled in size.
4. Step 4: Meanwhile, prepare the chickpea spread by blending 1 cup canned chickpeas, 2 tbsp lemon juice, 1 minced garlic clove, 1/2 tsp ground cumin, 1 tbsp olive oil, 1/2 tsp black pepper, and 1/2 tsp sea salt in a food processor until smooth but slightly textured.
5. Step 5: Preheat oven to 425°F. Roll out the dough into a 10-inch oval shape and place on a baking sheet.
6. Step 6: Spread the chickpea mixture evenly over the dough, leaving a 1-inch border around the edges.
7. Step 7: Bake for 15-18 minutes until the crust is golden and crisp. Remove from oven and sprinkle with 2 tbsp chopped fresh parsley before slicing and serving.