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Mediterranean Flatbreads

with Apricots & Cashew Cheese

dinner

Comfort Foods Party Foods Quick and Easy High-Protein Mediterranean Appetizer Beans/Legumes Cashew Cheese Chickpeas Fruit Leafy Greens Lemon Nuts Dinner Food Processor
SERVINGS
2 4
PREP & COOK TIME
20 min
CALORIES
680
FAT
21g
CARBOHYDRATES
95g
PROTEIN
29g

MAIN INGREDIENTS

  1. 2 garlic cloves
  2. 4 oz rainbow Swiss chard
  3. 2 oz dried apricots
  4. 13.4 oz chickpeas
  5. 1 lemon
  6. 2 tsp dried oregano
  7. 2 multigrain flatbreads
  8. 2 oz Treeline® Cashew Cheese
  9. 3 tbsp + 2 tsp olive oil*
  10. Salt and pepper*
  11. *Not included
  12. For full ingredient list, see Nutrition
Allergens: soy, tree nut, wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Food processor

INSTRUCTIONS

1
Prepare the produce

Preheat the oven to 425°F. Peel and mince the garlic. Separate the rainbow Swiss chard stems from the leaves, and thinly slice both. Roughly chop the apricots. Drain and rinse the chickpeas, and pat them dry with a clean kitchen towel.

2
Make the oregano hummus

Halve and juice the lemon. Add minced garlic, chickpeas, lemon juice, oregano, 3 tbsp olive oil, and a pinch of salt and pepper to a food processor. Blend until smooth.

3
Toast the flatbread

Place multigrain flatbreads in the oven, directly on the rack. Bake until slightly crisp, 3 to 5 minutes.

4
Saute the Swiss chard

Heat 2 tsp olive oil in a large nonstick skillet over medium-high heat. Add the sliced rainbow Swiss chard stems and a pinch of salt and pepper. Cook until tender, 2 to 3 minutes. Add sliced rainbow Swiss chard leaves and cook until wilted, another 1 to 2 minutes.

5
Serve

Spread the oregano hummus on the toasted flatbreads. Top with sautéed rainbow Swiss chard and chopped apricots. Dollop with cashew cheese. Dig in!