Roasted Sweet Potato and Chickpea Flatbread
Recipe type: Lunch, Dinner
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 4
A hearty plant-based flatbread packed with protein from pulses!
  • For the sweet potato spread:
  • 2 small sweet potatoes, cubed (Roasted at 400º for 25 minutes in 1 tbsp coconut oil)
  • 1 can of organic white beans (cannellini)
  • 1 tbsp tahini
  • 1 tbsp nutritional yeast
  • ½ tbsp ground turmeric
  • ½ cup unsweetened, light coconut milk (beverage, not canned)
  • Dash of pink Himalayan pink sea salt and black pepper
  • Flatbread:
  • 2-3 cups organic, fresh kale
  • 1 tbsp coconut oil
  • 1 can of organic chickpeas, drained and rinsed
  • 1 tsp garlic powder
  • 1 tsp nutritional yeast
  • Sea salt and pepper to taste
  1. Roast sweet potatoes in 1 tbsp of coconut oil at 400º for 20-30 minutes or until tender to the touch. Set aside.
  2. Combine sweet potatoes with white beans, tahini, nutritional yeast, turmeric, sea salt and pepper and coconut milk. Add more coconut milk to your liking of creaminess!
  3. Mix the spread until well combined and smooth. Set aside.
  4. Take chickpeas out of can. Rinse and drain and lay on parchment paper. Roll in garlic powder, more nutritional yeast, salt and pepper. Roast at 400º for 30-40 minutes, checking once through. You want them crispy but not burnt!
  5. While chickpeas are cooking, saute your kale in coconut oil. Set aside once greens have wilted.
  6. Place 2 naans in the oven at 400º for 3-5 minutes or toasted to preference.
  7. Spread about ½ cup of the hummus onto one whole naan and repeat on other. Top with kale and chickpeas!
  8. Enjoy :)
Recipe by Chickpea in the City at