September 12, 2019
Serves: 6 Cooks In: 30 mins


  1. In a medium saucepan, heat the olive oil over medium heat.⁠
  2. Add the chickpeas.⁠
  3. Stir or shake pan to keep chickpeas turning and cooking on all sides for about 5 minutes.⁠
  4. When the chickpeas are browned and toasty looking, remove from heat.⁠
  5. Place the warm chickpeas in a bowl, sprinkle with salt and paprika and toss to coat.⁠
  6. Set the chickpeas aside until you are ready to assemble your flatbreads.⁠
  7. Spoon or brush the flatbread with some pesto.⁠
  8. Then spread a spoonful of hummus over the pesto.⁠
  9. Place a handful of rocket on the hummus.⁠
  10. Top with one or two artichoke hearts, a few strips of red pepper, olives and the chickpeas.⁠
  11. Fold in half fajita style and enjoy!⁠


  • 6 flatbreads⁠
  • 140g rocket⁠
  • 24 Kalamata olives (3-4 per flatbread)⁠
  • 30g roasted red peppers (about 4 fresh roasted peppers)⁠
  • 12 marinated artichoke halves or quarters⁠
  • 230g⁠ hummus
  • 170g pesto⁠
  • About 400g chickpeas (if tinned this would be the drained weight) or 200g dried chickpeas (that are then soaked and boiled)⁠
  • 2 tablespoons extra virgin olive oil⁠
  • 1 tsp paprika⁠
  • ½ tsp salt⁠