Mediterranean Chickpea & Feta Flatbread (GLP-1 Friendly Lunch)
This flatbread recipe is a complete meal and the 12 grams of fiber can help with any digestion or constipation issues you may be having while on GLP-1s.
Ingredients
For the Flatbread
- 2 whole wheat naan breads or flatbreads (about 6-8 inches each)
- 1 cup canned chickpeas, drained and rinsed
- 1/2 cup crumbled feta cheese
- 1 cup baby spinach
- 1/2 cup cherry tomatoes, halved
- 1/4 cup thinly sliced red onion
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
Optional Toppings
- Kalamata olives, sliced
- Fresh basil leaves
- Balsamic glaze drizzle
- Tzatziki sauce for serving
Instructions
- Preheat the oven: Set to 400°F. Line a baking sheet with parchment paper.
- Prepare the chickpeas: Pat chickpeas dry and toss with 1 tablespoon olive oil, half the garlic, oregano, salt, and pepper.
- Prepare the base: Brush naan with remaining olive oil mixed with remaining garlic.
- Layer the toppings: Add spinach first, then scatter chickpeas, tomatoes, and red onion evenly. Crumble feta over top.
- Bake: Bake for 10-12 minutes until edges are golden and chickpeas are slightly crisped.
- Serve: Let cool 2-3 minutes, cut into 4 pieces, and drizzle with balsamic glaze if desired.