Creamy feta and cucumber flatbreads with Cypriot black-eyed peas

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Creamy feta and cucumber flatbreads with Cypriot black-eyed peas

Vegetarian, Mediterranean, Soy-Free, Diabetes-Friendly

2 Servings, 640 Calories/Serving

30–45 Minutes

In this Mediterranean-inspired meal, savory black-eyed peas complement lavash flatbreads topped with our signature creamy feta spread.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 Atoria’s Family Bakery lavash flatbreads
  • 1 organic cucumber
  • 1 organic red onion
  • 1 cup cooked black-eyed peas
  • 3 ounces organic baby spinach or other leafy greens
  • 2 teaspoons lemon juice
  • Sun Basket creamy feta spread (feta - Greek yogurt - lemon juice - EVOO - Kalamata olives - garlic - dried oregano)
  • 1½ teaspoons Aleppo chile flakes (optional)

Nutrition per serving

Calories: 640, Protein: 18g (36% DV), Fiber: 11g (44% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 1.5g, Saturated Fat: 5g (25% DV), Cholesterol: 15mg (5% DV), Sodium: 590mg (25% DV), Carbohydrates: 70g (23% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Toast the flatbreads

Heat the oven to 400°F.
On a sheet pan, place the flatbreads side by side and brush the tops lightly with oil. Bake until starting to crisp, 5 to 6 minutes. Remove from the oven; keep the oven set at 400°F. Meanwhile, start preparing the cucumber-onion topping.


Make the cucumber-onion topping

  • Peel the cucumber, if desired; cut the cucumber into enough ¼-inch pieces to measure 1½ cups [3 cups].
  • Peel and coarsely chop enough onion to measure ¾ cup [1½ cups]. Set aside ½ cup [1 cup] onion for the black-eyed peas.
In a medium bowl, stir together the cucumber, ¼ cup [½ cup] onion, and 1 teaspoon [2 tsp] oil; season to taste with salt and pepper.


Prep and cook the black-eyed peas

  • Rinse the black-eyed peas.
  • Coarsely chop the spinach.
In a small sauce pot over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the remaining chopped onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the black-eyed peas and ¾ cup [1¼ cups] water and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the black-eyed peas are heated through and the liquid has thickened, 4 to 6 minutes. Stir in the spinach and cook until just wilted, 1 to 2 minutes. Remove from the heat, stir in the lemon juice, and season to taste with salt and pepper. While the black-eyed peas cook, finish the flatbreads.


Assemble and bake the flatbreads

  • In a small bowl, stir together the creamy feta spread and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.
Carefully spread the creamy feta spread over the toasted flatbreads, leaving a ½-inch border around the edges. Return to the oven and bake until the spread is warmed through, 1 to 2 minutes. Transfer to a cutting board and top with the cucumber-onion mixture and as much Aleppo chile as you like. Cut into squares.


Transfer the flatbreads to individual plates and serve the black-eyed peas on the side.
Kids Can!
  • Brush the flatbreads with oil.
  • Measure the cucumber and onion.
  • Stir the cucumber-onion topping.
  • Rinse the black-eyed peas.
  • Top the flatbreads with the cucumber-onion mixture.