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Veggie Flatbreads

Veggie Flatbreads

by Hayley Lardinais, Account Coordinator I don’t normally “wing it” when it comes to cooking, so this flatbread with very few directions and measurements was out of my comfort zone! But, the upside is that the original recipe was highly customizable and ultimately comes down to personal preferences, so it’s basically impossible to mess up. This also tasted great the next day for lunch! Other great toppings, if you prefer, would be kalamata olives and artichokes. I’ve been looking to incorporate meatless meals into my routine, so I stuck with all veggies, but adding some leftover or rotisserie chicken would be a great addition as well.

Veggie Flatbreads

  • 1-2 naan flatbreads
  • olive oil
  • 2 teaspoon lemon juice
  • 8 oz hummus
  • 2 tablespoon oregano
  • 1 tablespoon basil
  • ½ teaspoon dill
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • ¾ teaspoon salt
  • ½ tablespoon black pepper
  • 1 cucumber (cut into halves or quarters)
  • 2 small bell peppers
  • 1 tomato (diced)
  • 1 small red onion or shallot (chopped)
  • feta cheese (to taste)
  1. Preheat oven to 400 F.

  2. Place the naan on an ungreased cookie sheet and drizzle or brush each side of flatbread with oil. Combine all of the spices and sprinkle the desired amount of seasoning on flatbreads.

  3. Bake flatbreads at 400 F for 7 to 8 minutes until golden and crisp on the edges. Allow flatbread to cool 3 to 4 minutes before topping.

  4. While the flatbread cools mix together the cucumber, bell peppers, tomatoes, and red onion in a small bowl. Drizzle with the lemon juice and a bit of olive oil, and add remaining seasoning until vegetables are well-coated (you will most likely have left-over seasoning - I saved mine!). Stir well to combine.

  5. Spread cooled flatbread with hummus and top with chopped vegetables. Sprinkle with feta.

  6. Use a pizza cutter to easily divide into slices and enjoy.

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