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, No Added Sugar, <600 Calories
2 Servings, 470 Calories/Serving
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.
In your bag
- 2 Atoria’s Family Bakery whole grain lavash flatbreads
- 2 organic cucumbers
- 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 470, Total Fat 21g (27% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 10mg (3% DV), Sodium 610mg (27% DV), Total Carb. 65g (24% DV), Fiber 9g (32% DV), Total Sugars 8g (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.
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 mixture.
Make the cucumber-onion mixture
- Peel the cucumbers, if desired; cut the cucumbers into ¼-inch pieces.
- 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 cucumbers, 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 (the juice will be divided between the black-eyed peas and 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, 2 teaspoons [1 TBL] lemon juice, and 2 to 3 teaspoons oil. Season to taste with salt and pepper and more lemon juice, if desired.
Carefully spread half the creamy feta spread over the toasted flatbreads, adding more if desired, and leaving a ½-inch border around the edges. Top with enough cucumber-onion mixture to cover the feta spread in an even layer and sprinkle with as much Aleppo chile as you like. Cut into squares.
Transfer the flatbreads to individual plates. Serve the black-eyed peas and any remaining cucumber-onion mixture on the side.
- Brush the flatbreads with oil.
- Measure the onion.
- Stir the cucumber-onion mixture.
- Rinse the black-eyed peas.
- Top the flatbreads with the cucumber-onion mixture.