Tomato Basil Chickpea Flatbreads

• Flatbread(4)
• Canned Chickpeas(2)
• Olive oil(3 tbsp)
• Garlic(3 cloves)
• Dried Oregano(1 tsp)
• Chili flakes(½ tsp)optional
• Salt(1 tsp)
• Black pepper(½ tsp)
• Tomato(4)
• Fresh basil(20 g)
• Balsamic Glaze(2 tbsp)
• Arugula(60 g)

Method

1. 1

   Drain the {Canned Chickpeas}. Finely chop the {Garlic}, dice the {Tomato}, and roughly tear the {Fresh basil}.

   ~8 min

2. 2

   In a bowl, toss the {Tomato} with half the {Fresh basil}, the {Balsamic vinegar}, a pinch from the {Salt}, and a few grinds of the {Black pepper}. Set aside while you cook the chickpeas.

   ~4 min

3. 3

   Heat {Olive oil} in a large pan over medium heat. Add the {Garlic}, {Dried Oregano}, and {Chili flakes} and cook for 1 minute, then add the {Canned Chickpeas}. Crush about half the chickpeas with a spoon, season with the remaining {Salt} and {Black pepper}, and cook until warmed through and lightly golden in spots, 5 minutes.

   ~6 min

4. 4

   Warm the {Flatbread} in a dry pan for 1 minute per side until soft and lightly toasted.

   ~4 min

5. 5

   Pile the chickpeas over the {Flatbread}, then top with the tomato mixture, the {Arugula}, and the remaining {Fresh basil}. Fold and serve right away.

   ~2 min