Veggie-loaded flatbread

Ingredients

• ½ small red onion sliced into thin wedges
• 2 tbsp olive oil plus an extra drizzle, to serve
• 70g cherry tomatoes
• 200g canned chickpeas drained
• 1 small garlic clove crushed
• ½ tbsp tahini
• ½ lemon zested and juiced
• 1 flatbread
• 30g mixed pitted olives
• 20g vegetarian feta crumbled
• small handful of basil shredded

Instructions

1. Heat the grill to its highest setting. Spread the onion wedges out on a baking tray and drizzle with 1 tbsp of the oil. Grill for 3-5 mins turning halfway through, then add the tomatoes to the tray, season and grill for a further 5 mins or until juicy and popping.
2. Put the chickpeas in a pan with the garlic and remaining 1 tbsp oil, then heat for 5 mins before crushing the chickpeas using a potato masher. Stir through the tahini, the lemon zest and juice along with 2 tbsp water. Season.
3. Warm your flatbread under the grill for a couple of minutes. Top with the crushed chickpeas, then the tomato and onion mixture. Finish with the olives, feta and basil, and a drizzle of olive oil.