Minted Chickpea Pizza

Minted Chickpea Pizza is a vibrant and flavorful dish that combines the earthiness of chickpeas with the refreshing zest of mint, all atop a crispy, dairy-free crust. This Moroccan-inspired pizza is perfect for a light meal or an impressive appetizer.

Ingredients

• Chickpeas - 240 g (1 can, drained and rinsed)
• Gluten-free pizza base - 1 (about 30 cm diameter)
• Fresh mint leaves - 20 g (roughly 1 cup, chopped)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves (minced)
• Ground cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lemon juice - 1 tablespoon
• Cherry tomatoes - 150 g (halved)
• Red onion - 50 g (thinly sliced)
• Cucumber - 100 g (diced)
• Fresh parsley - 20 g (chopped, for garnish)

Steps

1. Preheat your oven to 220°C (428°F).
2. In a mixing bowl, combine the chickpeas, olive oil, minced garlic, ground cumin, paprika, salt, black pepper, and lemon juice. Mash lightly with a fork until the chickpeas are mostly broken down but still have some texture.
3. Spread the chickpea mixture evenly over the gluten-free pizza base, leaving a small border around the edges.
4. Top the chickpea layer with halved cherry tomatoes and thinly sliced red onion.
5. Bake the pizza in the preheated oven for 15-20 minutes or until the edges are golden and crispy.
6. While the pizza is baking, prepare a fresh cucumber and mint salad by mixing diced cucumber, chopped mint, and a drizzle of olive oil in a bowl.
7. Once the pizza is done, remove it from the oven and let it cool for a minute before slicing.
8. Serve the minted chickpea pizza warm, garnished with fresh parsley and alongside the cucumber and mint salad.

Nutrition

• Calories: 420
• Protein: 15 g
• Carbs: 54 g
• Fiber: 12 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.4 L

Health Benefits

• Rich in plant-based protein from chickpeas, promoting muscle health.
• High in fiber, which aids digestion and supports gut health.

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