Loaded Chickpea Flatbreads

Vegan flatbread wrap with za'atar roasted chickpeas, miso sweet potato, and tzatziki.

5 from 5 votes

Loaded Chickpea Flatbreads with creamy miso sweet potatoes, and tzatziki. Tasty, healthy, and meal-prep friendly. Made with 9 budget-friendly ingredients.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: people

Calories: 340kcal

Author: Nisha Melvani

Ingredients

1 medium-large sweet potato peeled, and cut into 1 ½-inch pieces (bout 4 cups)
1 (15-ounce) can chickpeas drained, and rinsed (or 1 ½ cups cooked)
2 teaspoons za'atar seasoning or a mixture of dried herbs (oregano, thyme, basil)
Salt to taste
2 tablespoons mellow white miso
Easy Vegan Tzatziki

Optional for serving:

4 flatbreads or soft tortillas
1 ½ cups grated cabbage

Instructions

Preheat the oven to 425ºF.
Cook the sweet potato: Transfer the cut sweet potato to a large saucepan with water to cover by about 2-inches high. Bring the water to a gentle boil and cook over low heat for about 10 minutes, or until the sweet potato is just fork tender, but not mushy.
Roast the chickpeas:
Optional for extra crispy: Rub the chickpeas between the layers of a dish towel to remove excess moisture. You can also remove the skins at this time as desired.
Transfer the chickpeas to a large rimmed baking sheet. Drizzle with olive oil, and add the za’atar. Toss the chickpeas until evenly coated. Bake for 15 minutes, tossing halfway.
For more crispy, change the oven setting to broil or grill and cook for about 2 minutes more, or until the desired crispiness.
Blend the sweet potato and miso: Drain the sweet potato and place the chunks in the canister of a food processor. Add the miso. Pulse until smooth and creamy, scraping down the sides as needed.
Prepare the tzatziki (recipe linked in ingredients list)
For serving: Warm the flatbreads in the oven. Top with a generous layer of the miso sweet potato, then add chickpeas, grated cabbage (if using), and a generous drizzle of tzatziki.

Notes

Do not overcook the sweet potatoes or they will lose their flavor. Simmer over low heat until just fork tender. They should still have a bite to them.

For extra crispy chickpeas: Remove excess moisture from the chickpeas by rubbing them with a towel, and spread them out in a single layer to roast. Broil at the end until the desired crispiness.

Storage: Refrigerate any remaining sweet potato miso puree, roasted chickpeas, and Easy Vegan Tzatziki in three separate airtight containers for up 4 to 5 days.

Nutrition