Beetroot Flatbreads with Crunchy Slaw and Chickpeas (Vegan GF-Option)

Light and fluffy 3-ingredient flatbreads infused with beetroot for a naturally pink colour. Top these no-yeast flatbreads with crunchy vegetables and chickpeas for an easy side dish or main meal – all naturally vegan and plant-based.

I am loving summery colourful dishes as always and alongside my Almond Beetroot and Chickpea Quinoa Salad, I am showing off another amazing way to use pre-cooked beetroot with Baxters UK. I love the pink colour and wanted to really make the most of it for this recipe. So, you’ll find it three times in these Beetroot Flatbreads with Crunchy Slaw and Chickpeas: in the flatbreads, in the dressing and served on top. Is that beetroot overkill? I hope not!

Let’s start with the beetroot flatbreads. I have to say I was SO impressed (if I do say so myself) by how these turned out. They are so easy to make, and you only need 3-ingredients, minimal kneading time and no proving time as there is no yeast. The texture is really fluffy and light while being sturdy and filling enough to make this a satisfying meal.  I was inspired by my Easy Fluffy Spelt Flatbreads but wanted to cut down on ingredients and make them pink!

• Beetroot and yoghurt: blend together pre-cooked beetroot and plant-based yoghurt to make a vibrant pink yoghurt which binds the flour together. It really is that simple.
• Self-raising flour: to keep this recipe 3-ingredients, I used self-raising flour which makes these so easy. Stir the flour with the pink yoghurt and knead for 1 minute before leaving to rest for 20 minutes – it helps them turn fluffy as they cook.

All you have to do then is divide the dough and roll out on a floured work surface before frying in a griddle or non-stick pan. They cook quickly too: just a couple of minutes until puffy and charred. They are delicious eaten warm or saved for later and enjoyed cold. To enjoy them the day after, heat them back up in a dry frying pan which softens them, too.

The slaw is the second part of this Beetroot Flatbreads with Crunchy Slaw and Chickpeas and you can make this quickly and effortlessly while the dough rests.

• Red and white cabbage: I like to use a mixture of both for the colour. I love how crunchy cabbage is! You could switch this for carrots if you are not a raw cabbage kind of person.
• Tomatoes: I love juicy tomatoes especially in the summer. They add a lovely sweetness and extra dose of goodness to the slaw.
• Pomegranate: I use this a lot in my sweet and savoury dishes as I love the pop of colour and the slightly tart sweetness of the little fruits.  You can leave this out if you don’t have any or you don’t like them, but I really love them.
• Chickpeas: you know I love chickpeas. They add a lovely punch of protein and are so  easy and inexpensive. Drain the tin and rinse them through before adding to the rest of the slaw ingredients. Try switching up the chickees or other beans and legumes, if you like, for example cannellini or butter beans would be great.
• Fresh herbs: these really lift any dish! There’s nothing quite like it.  My favourites for this are fresh mint and parsley but you can use coriander or chive, too.

That’s pretty much it but before serving these Beetroot Flatbreads with Crunchy Slaw and Chickpeas, I like to add a vibrant pink dressing which is very similar to the base for the flatbreads.  Blend together beetroot, yoghurt and Dijon mustard. There’s a slight heat to  the dressing that’s still so  cooling and fresh.

I hope you will love trying these Beetroot Flatbreads with Crunchy Slaw and Chickpeas and see how easy and impressive they are to make. The colours, textures and flavours really pop, and it makes a great main meal for two or a starter/side dish for 4 people. Or make up extras to feed a crowd – they won’t believe that you only need 3 ingredients for the flatbreads! While I haven’t tried these with a GF self-raising flour, let me know what you think if you do try them.

If you are looking for more summer recipes, how about my:

• Harissa Chickpea Pitta Bread Pizzas
• Carrot and Cumin Lentil Burgers
• Tempeh Taco Salad
• Pesto Tomato Homemade Gnocchi
• Miso Greens Tahini Stir Fry

Beetroot Flatbreads with Crunchy Slaw and Chickpeas (Vegan GF-Option)

• Servings: 2 as a main or 4 as a side
• Time: 30 minutes
• Difficulty: easy
• Print

Light and fluffy 3-ingredient flatbreads infused with beetroot for a naturally pink colour. Top these no-yeast flatbreads with crunchy vegetables and chickpeas for an easy side dish or main meal – all naturally vegan and plant-based.

Ingredients

• 60g pre-cooked beetroot
• 140g plant-based yoghurt
• 210g self-raising flour, plus extra for kneading/rolling (or your preferred GF blend)
• Olive oil, for frying
• Crunchy Slaw:
• 150g red and white cabbage, shredded
• 80g tomatoes, chopped small
• 40g pomegranate
• 1 tin chickpeas, drained (240g)
• 1 small bunch fresh coriander or mint, chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper
• Beetroot Yoghurt Dressing:
• 50g pre-cooked beetroot
• 60g plant-based yoghurt
• ½ tsp Dijon mustard
• To serve: seeds/nuts, extra herbs/green salad leaves, extra beetroot (sliced)

Directions

1. Prepare the flatbreads: add the baby beetroot and yoghurt to a blender and whizz until smooth. Pour into a bowl, add the flour with a pinch of salt and stir into a dough. Pour out onto a floured work surface and knead for 1 minute to bring the dough together. Pop back in the bowl, cover with a cloth and leave for 20 minutes to rest.
2. Meanwhile prepare the slaw: add the cabbage to a bowl with a pinch of salt and massage with your hands for 1 minutes to soften. Now add the tomatoes, pomegranate, chickpeas, fresh herbs, olive oil and lemon juice. Toss well and season with salt and pepper.
3. Make the beetroot yoghurt dressing: blend together the beetroot, yoghurt, mustard with some salt and pepper until smooth.
4. Make the flatbreads: divide the dough into 4 pieces and roll each out on a well-floured surface into thin ovals (about ½ cm thick). Brush the top with olive oil and add to a hot griddle or frying pan. Cook for 1-2 minutes until charring (adjust the heat as accordingly), brush the top side with more oil, flip over and cook the second side. Repeat to cook all the flatbreads.
5. To serve: top the beetroot flatbreads with the crunchy slaw and chickpeas, a drizzle of the dressing and some nuts and seeds. Add any extra toppings.

I hope you will love these Beetroot Flatbreads with Crunchy Slaw and Chickpeas and please let me know what you think! Leave a comment below and tag me in your creations, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With pink flatbread love x