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Flatbreads with Lemon White Beans & Snap Pea Salad
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2 or 4 Serving Dinner

Flatbreads

with Lemon White Beans & Snap Pea Salad

Pea shoots are the delicate, young leaves, stems, and tendrils of pea plants. Combined with sweet sugar snap peas, creamy butter beans, and vibrant lemon, these high-protein flatbreads are the epitome of summer.

Tags: High-Protein Soy-Free Nut-Free High Fiber
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
580
FAT
10g
CARBOHYDRATES
93g
PROTEIN
26g

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INGREDIENTS

  1. 2 garlic cloves, peeled and minced
  2. 13.4 oz cannellini beans, rinsed and drained
  3. 1 lemon, zested and juiced (divided)
  4. 2 flatbreads
  5. 4 oz sugar snap peas, thinly sliced
  6. 0.5 oz pea shoots
  7. 1/2 tsp red chile flakes (divided)
  8. 2 tbsp vegan parmesan
  9. 1/4 cup olive oil*
  10. Salt*
  11. Pepper*
  12. *Not included
  13. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  14. For full ingredient list, see Nutrition.
  15. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: wheat
Tools: Small saucepan with lid
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
580
FAT
10g
CARBOHYDRATES
93g
PROTEIN
26g

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INSTRUCTIONS

1
Make the white bean mash

Preheat oven to 425°F. Heat 1 tbsp olive oil in small saucepan over medium-low heat. Add garlic and cook until lightly browned and fragrant, 2 to 4 minutes. Add cannellini beans, ¼ cup water, and a pinch of salt and pepper. Cook, mashing beans with back of fork until few beans remain and mixture is heated through, 3 to 5 minutes. Stir in lemon zest and season to taste with salt and pepper. Cover to keep warm and set aside. (4-servings: use 2 tbsp olive oil, ½ cup water)

2
Toast the flatbreads

Brush 1 tbsp olive oil on one side of each flatbread and bake directly on oven rack, oiled side up, until beginning to crisp, 5 to 7 minutes. (4-servings: use ¼ cup olive oil)

3
Make the snap pea salad

Combine snap peas, pea shoots, just half the chile flakes, just 2 tbsp lemon juice, 1 tbsp olive oil, and a pinch of salt and pepper in medium bowl. Toss and set aside. (4-servings: use ¼ cup lemon juice, 2 tbsp olive oil) (TIP: Add more chile flakes if you prefer more spice.)

4
Serve

Divide lemon white beans between toasted flatbreads. Cut flatbreads into quarters and transfer to serving plates. Top with snap pea salad and sprinkle with parmesan. Dig in!

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