We are going vegan today with a bright and beautiful chickpea salad! This yummy plate of greens is served with a delicious home-made tomato flatbread!

SERVES 4 // COOKING TIME 70 mins

INGREDIENTS
For the chickpea salad
2 × 400g tin chickpeas, drained and rinsed
100g cherry tomatoes, halved
100g Kalamata olives, pitted and halved
1 red onion, peeled and chopped
½ cucumber, chopped
1 tbsp chopped parsley
2 tsp chopped mint
2 tbsp olive oil
Zest and juice of 2 lemons
Salt and pepper
For the double-tomato flatbread
200g flour
170 ml cold water
1 tbsp olive oil, plus extra to drizzle
2 tsp sugar
2 tsp thyme leaves
7g instant dry yeast
1 tsp salt
100g cherry tomatoes, quartered
2 large tomatoes, sliced

METHOD
For the chickpea salad
1. Combine all the ingredients in a large bowl and toss to coat.
For the double-tomato flatbread
1. Preheat oven to 200°C and grease a large baking tray.
2. In a large bowl, mix together the flour, water, olive oil, sugar, thyme, yeast and salt. Knead for five minutes.
3. Stretch the dough over the baking tray. Leave to rise in a warm place for 30 minutes.
4. Press down the dough to one centimetre thick.
5. Scatter the cherry tomatoes over the dough, season and drizzle with oil. Bake for 20 minutes.
6. Remove from the oven, top with tomato slices and serve with chickpea salad.