Feta, Chickpea & Carrot Traybake

Sweet, sticky tahini meets roasted veg and chickpeas - all piled onto warm flatbread.  One tray, minimal washing up, maximum flavour.

Serves: 4
Time: 20–25 minutes

Ingredients

400g chickpeas, drained and rinsed
4 medium carrots, sliced into batons
250g cherry tomatoes
200g feta, crumbled
4–5 tbsp TOSS Sweet Tahini Chick
1 tbsp olive oil
Salt and black pepper
4 flatbreads, to serve
Fresh parsley or coriander, to serve

Method

Preheat the oven to 200°C (fan 180°C). Place the carrots on a large baking tray, drizzle with olive oil and season with salt and pepper. Roast for 10 minutes.

Add the chickpeas and cherry tomatoes to the tray. TOSS everything with 3–4 tbsp of TOSS Sweet Tahini Chick, then return to the oven for a further 10–12 minutes, until the carrots are tender and the tomatoes have started to burst.

Scatter the feta over the tray and drizzle with the remaining Sweet Tahini Chick.

Warm the flatbreads, then pile the traybake mixture on top. Finish with fresh parsley or coriander.

Perfect for a easy weeknight dinner, or as a sharing platter for friends.