Chickpea Salad Flatbread

This hearty meal is an alternative way to use a doughball pizza base. Its great to tap into the growing healthy eating trend and can be filled with superfoods for a nutritious lunch on the go option.

30 Mins



Kara 340g Doughball

400g Chickpeas

2 Celery Sticks, chopped

3 Spring Onions, chopped

2 tbsp Mayo

½ Lemon, juiced

200g Rocket

200g Beetroot

200g coleslaw


Take Kara’s doughball (learn about defrost instructions here) Split in two and begin to roll flat into a round shape.

Take a roller docker and spread over the dough, this will stop the dough from creating air pockets and ensure it remains flat.

Bake in the oven for 20-30 minutes until golden brown, allow to cool.

Drain and rinse the chickpeas. In a medium bowl, smash the chickpeas with a fork.

Combine the chickpeas with the celery and green onions, mayonnaise, and lemon juice. Add salt and pepper to taste.

Take the baked base, and spread with the chickpeas, add beetroot, coleslaw and rocket. Squeeze over some lemon and serve.

This recipe uses

Doughballs: 340g


Doughballs: 340g

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