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

Soy-Free, Mediterranean, Lean & Clean, Vegetarian, Diabetes-Friendly, <600 Calories

2 Servings, 490 Calories/Serving

30–45 Minutes

Inspired by a black-eyed pea dish from Cyprus, Chef Justine takes these nifty legumes to another level—as an earthy side for crisp Middle Eastern pizza. 

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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 whole grain lavash flatbreads
  • 1 organic cucumber
  • 1 organic red onion
  • 1 cup cooked black-eyed peas
  • 1 organic lemon
  • 3 ounces organic baby spinach or other leafy greens
  • Sunbasket creamy feta spread (feta - Greek yogurt - lemon juice - extra virgin olive oil - Kalamata olives - garlic - dried oregano)
  • 1½ teaspoons Aleppo chile flakes (optional)

Nutrition per serving

Calories 490, Total Fat 23g (29% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 10mg (3% DV), Sodium 610mg (27% DV), Total Carb. 63g (23% DV), Fiber 8g (29% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 17g
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. Transfer to a cutting board. 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 to 2 teaspoons oil; season to taste with salt and pepper. 


Prep and cook the black-eyed peas

  • Rinse the black-eyed peas.
  • Juice the lemon; measure 2 teaspoons [4 tsp]. Set aside the remaining juice for the feta spread.

In a medium 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. 

Working in batches if needed, stir in the spinach and cook until just wilted, 1 to 2 minutes. Remove from the heat, stir in 2 teaspoons [4 tsp] lemon juice, and season to taste with salt and pepper. While the black-eyed peas are cooking, finish the flatbreads.


Assemble the flatbreads

  • In a small bowl, stir together the creamy feta spread, 1 tablespoon [2 TBL] lemon juice, and 1 to 2 tablespoons oil. Season to taste with salt and pepper and more lemon juice, if desired. 

Carefully spread the creamy feta spread over the toasted flatbreads, leaving a ½-inch border around the edges. 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.