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Mediterranean Flatbreads with Apricots & Cashew Cheese
2 or 4 Serving Dinner

Mediterranean Flatbreads

with Apricots & Cashew Cheese

Tags: High-Protein, Chef's Choice, Quick and Easy
SERVINGS
2 4
PREP & COOK TIME
20 min
CALORIES
670
FAT
21g
CARBOHYDRATES
96g
PROTEIN
29g

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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. 1 tsp dried oregano
  7. 2 multigrain flatbreads
  8. 2 oz Treeline® Soft French-Style Cashew Cheese
  9. 3 tbsp + 2 tsp (6 tbsp + 4 tsp) olive oil*
  10. Salt and pepper*
  11. *Not included
  12. For full ingredient list, see Nutrition
  13. Directions for 4 servings indicated in parentheses
Allergens: soy, tree nut (cashew), wheat
Tools: Large nonstick skillet, Food processor
SERVINGS
2 4
PREP & COOK TIME
20 min
CALORIES
670
FAT
21g
CARBOHYDRATES
96g
PROTEIN
29g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the produce

Preheat the oven to 425°F. Peel and mince the garlic. Thinly slice the Swiss chard, keeping stems and leaves separate. Roughly chop the dried apricots. Drain and rinse the chickpeas, and pat dry. TIP: The oven will be used to crisp the flatbreads. If you have a toaster oven, you can use that instead.

2
Make the oregano hummus

Halve and juice the lemon(s). Add minced garlic, chickpeas, lemon juice, oregano, 3 tbsp (6 tbsp) olive oil, and a pinch of salt and pepper to a food processor. Blend the oregano hummus until smooth.

3
Toast the flatbread

Place flatbreads directly on the oven rack and bake until slightly crisp, 3 to 5 minutes.

4
Sauté the Swiss chard

Heat 2 tsp (4 tsp) olive oil in a large nonstick skillet over medium-high heat. Add sliced Swiss chard stems and a pinch of salt and pepper. Cook until tender, 2 to 3 minutes. Add sliced Swiss chard leaves and cook until wilted, another 1 to 2 minutes.

5
Serve

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

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