A quick 20-minute meal perfect for lunch or a speedy weeknight dinner. These flatbreads are topped with sweet and spicy chickpeas, fresh tzatziki, and pickled radish.
1: Add the radish to a mixing bowl, along with juice from half of the lemon and a small pinch of salt. Stir to combine, then leave to pickle while completing the remaining steps.
2: Add a splash of olive oil to a non-stick frying pan on medium-high heat. When the oil is hot, add the chickpeas and cook for 8-10 minutes until crispy and begin to char.
3: To make the tzatziki, squeeze the grated cucumber over a bowl to remove as much water as possible. In a separate mixing bowl, combine the grated cucumber with yoghurt, garlic, juice from the remaining half of the lemon, and a small pinch of salt. Set aside.
4: Once the chickpeas are crisp, reduce the heat to low and stir in 2 tablespoons of the harissa paste, followed by the maple syrup and a small pinch of salt. Cook for 10-15 seconds, then remove from heat.
5: To serve, warm the flatbreads in a toaster, then top them with the tzatziki, followed by the pickled radish and harissa chickpeas.
6: In a small bowl, combine the remaining tablespoon of harissa paste with a splash of olive oil and drizzle it over the chickpeas. Sprinkle torn parsley leaves over the top.
