Sun-Dried Tomato & Herb Chickpea Flatbread

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A vibrant, protein-packed flatbread with roasted chickpeas and sun-dried tomatoes, perfect for a light lunch or appetizer. This Mediterranean-inspired vegetarian recipe (high protein, gluten-free), ready in about 40 minutes, pairs Chickpeas, Sun-dried tomatoes, Fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 can (15 oz), drained and rinsed Chickpeas
• 3 tbsp, oil-packed, chopped Sun-dried tomatoes
• 1/4 cup, chopped Fresh basil
• 2 tbsp Olive oil
• 2 cloves, minced Garlic
• 1 tsp Lemon zest
• 4 (8-inch) rounds Whole wheat flatbread

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss drained chickpeas with 1 tbsp olive oil, 1/4 tsp salt, and a pinch of black pepper on a baking sheet.
2. Step 2: Roast chickpeas for 25 minutes until golden and crispy, shaking the pan halfway through.
3. Step 3: While chickpeas roast, mix sun-dried tomatoes, garlic, lemon zest, 2 tbsp chopped basil, and remaining 1 tbsp olive oil in a small bowl.
4. Step 4: Spread the tomato mixture evenly over each flatbread round.
5. Step 5: Top with roasted chickpeas and sprinkle with remaining basil. Serve immediately while flatbreads are warm.