Courgette Mezze with Chickpea Flatbread

This vegan main is packed with protein as well as flavour. If you’re not vegan, swap the yogurt alternative for Greek-style natural yogurt. Use leftover chickpeas to make hummus; whizz with tahini, garlic, lemon juice, cumin, olive oil and seasoning.

Hands-on time 15min.

Cooking time about 40min. Serves 1

FOR THE CRISPY CHICKPEAS

100g chickpeas (drained weight), rinsed 1tsp cornflour

1tsp Aleppo chilli flakes or chilli flakes, plus extra to garnish, optional

1tsp olive oil

FOR THE FLATBREAD

50g self-raising flour, plus extra to dust 35g vegan yogurt alternative, we used Alpro Greek Style Plain

FOR THE COURGETTE

1 medium courgette, about 125g 1tbsp olive oil

1 garlic clove, crushed Finely grated zest ½ lemon

TO SERVE

150g vegan yogurt alternative

1 Preheat oven to 200°C (180°C fan) mark 6. For the crispy chickpeas, set aside 5g for the flatbread, then pat remaining chickpeas dry with kitchen paper. Tip into a small roasting tin and mix in the cornflour, chilli flakes, oil and some seasoning. Cook in oven for 40min, stirring occasionally, until crisp.

2 Meanwhile, make the flatbread. In a medium bowl, mix flour, a pinch of fine salt, the yogurt alternative and reserved chickpeas to make a dough. Knead on a lightly floured work surface for 1min, then cover with the empty upturned bowl and leave to rest while you make the courgette.

3 Coarsely grate the courgette. Heat oil in a medium frying pan over a low-medium heat and fry courgette and a pinch of salt for 8min. Add garlic and lemon zest and fry for 2min more.

4 Roll out dough on a lightly floured work surface to a rough 20cm circle. Heat griddle or frying pan over high heat and fry flatbread (without oil) for 2-3min per side.

5 To serve, spread yogurt alternative on a plate and season lightly. Top with the courgette and chickpeas and garnish with extra chilli, if you like. Serve with the flatbread.

PER SERVING 600cals, 25g protein, 24g fat (4g saturates), 65g carbs (7g total sugars), 12g fibre