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, Vegetarian, Mediterranean, Diabetes-Friendly
2 Servings, 610 Calories/Serving
Inspired by a black-eyed pea dish from Cyprus, Chef Justine takes these nifty legumes to another level—as a topping on a creamy, toasty Middle Eastern pizza.
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
- 3 ounces organic baby spinach or other leafy greens
- 2 teaspoons lemon juice
- Sunbasket creamy feta spread (feta - Greek yogurt - lemon juice - extra virgin olive oil - Kalamata olives - garlic - dried oregano)
- 1½ teaspoons Aleppo chile flakes (optional)
Calories: 610, Protein: 18g (36% DV), Fiber: 10g (40% DV), Total Fat: 33g (51% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 1.5g, Saturated Fat: 5g (25% DV), Cholesterol: 15mg (5% DV), Sodium: 700mg (29% 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.
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 to 2 teaspoons 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 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 the lemon juice, and season to taste with salt and pepper. While the black-eyed peas are cooking, finish the flatbreads.
Assemble and bake the flatbreads
- In a small bowl, stir together the creamy feta spread and 1 to 2 tablespoons 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 heated 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.
- 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.