Chickpea Pizza

Chickpea Pizza is a delightful Lebanese dish that combines the earthiness of chickpeas with aromatic spices, all baked on a soft, flavorful crust. This vegetarian pizza is both satisfying and nutritious, making it a perfect meal for any time of the day.

Ingredients

• Chickpeas - 200 grams (cooked, drained)
• All-purpose flour - 150 grams
• Water - 100 ml
• Olive oil - 2 tablespoons
• Baking powder - 1 teaspoon
• Garlic - 2 cloves (minced)
• Cumin powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons (chopped)
• Tomato - 1 medium (sliced)
• Red onion - 1/2 medium (thinly sliced)
• Feta cheese - 50 grams (crumbled)
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 220°C (428°F).
2. In a mixing bowl, combine the all-purpose flour, baking powder, salt, and black pepper.
3. Gradually add water and 1 tablespoon of olive oil to form a dough. Knead for about 5 minutes until smooth.
4. Cover the dough and let it rest for 10 minutes.
5. In a separate bowl, mash the chickpeas with a fork, then add minced garlic, cumin, paprika, parsley, and lemon juice. Mix well.
6. Roll out the rested dough into a 25 cm round shape on a floured surface.
7. Transfer the dough to a baking sheet lined with parchment paper.
8. Spread the chickpea mixture evenly over the dough, leaving a small border around the edges.
9. Arrange the sliced tomatoes and red onions on top, and sprinkle crumbled feta cheese over everything.
10. Drizzle the remaining olive oil over the pizza.
11. Bake in the preheated oven for 15-20 minutes, or until the edges are golden and crispy.
12. Remove from the oven, let cool slightly, slice, and serve warm.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 55 g
• Fiber: 12 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 10 mg
• Total Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 16 g
• Water: 0.25 L

Health Benefits

• Rich in plant-based protein from chickpeas.
• High in fiber, which aids digestion and promotes satiety.

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