Naan Summer Flatbreads with Chickpea Bruschetta
Serves 415 mins prep10 mins cook
A delicious summer meal featuring homemade naan topped with chickpea bruschetta. The naan is fluffy and soft, making it a perfect base for a fresh tomato topping, excellent for folding, dipping, or as croutons. This vegan and non-GMO dish is not only easy to prepare but also healthy and packed with flavor.
0 servings
What you need
Instructions
1: Preheat the grill to medium-high heat. 2: Make the bruschetta. Add the chickpeas, tomatoes, onion, garlic, Parmesan, olive oil, balsamic vinegar, basil, parsley, salt, oregano, red pepper flakes, and pepper, to a large bowl. Use a large spoon to combine all the ingredients until it is well combined. Set aside. 3: Grill the naans. Drizzle a little olive oil over each naan. Place the naan onto the grill and grill each side for 1-2 minutes, until slightly charred. 4: Assemble the flatbreads. Divide the ricotta between the two flatbreads, placing large dollops onto each then gently spread. 5: Top with the bruschetta, more basil, and black pepper. 6: Slice each flatbread into 4 pieces.View original recipe