Walnut-mushroom flatbreads with apricots and lemon-tahini dressing

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

Walnut-mushroom flatbreads with apricots and lemon-tahini dressing

Dairy-Free, Vegan, Mediterranean, Family-Friendly, Soy-Free

2 Servings, 820 Calories/Serving

30–45 Minutes

Inspired by Anatolian lahmajoun (think Turkish pizza), these mildly spicy flatbreads are topped with a hearty vegan mix of walnuts and mushrooms.

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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.
  • 1 organic red onion
  • ½ cup walnuts
  • 6 ounces organic cremini or other button mushrooms
  • Sun Basket tomato base (tomatoes - tomato paste - garlic)
  • Sun Basket flatbread spice blend (sweet paprika - cinnamon - cumin - cayenne)
  • 2 Atoria's Family Bakery Lavash flatbreads
  • 3 or 4 dried apricots
  • Sun Basket lemon-tahini dressing base (lemon juice - tahini - garlic - orange juice - Marash chile flakes)
  • 3 ounces organic arugula or other leafy greens
  • 2 teaspoons sumac

Nutrition per serving

Calories: 820, Protein: 20g (40% DV), Fiber: 13g (52% DV), Total Fat: 53g (82% DV), Monounsaturated Fat: 23g, Polyunsaturated Fat: 21g, Saturated Fat: 6g (30% DV), Cholesterol: 0mg (0% DV), Sodium: 240mg (10% DV), Carbohydrates: 76g (25% DV), Total Sugars: 16g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (walnut), 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


Prepare the walnut-mushroom topping

Heat the oven to 400°F.
  • Peel and thinly slice enough onion to measure ¼ cup [½ cup]; set aside for assembling the flatbreads. Finely chop the remaining onion.
  • Finely chop the walnuts.
  • Finely chop the mushrooms.
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chopped onion and cook, stirring occasionally, until starting to soften, 2 to 4 minutes. Add the walnuts and mushrooms, season with salt and pepper, and cook, stirring occasionally, until the mushrooms start to soften, 2 to 3 minutes. Stir in the tomato base and cook until fragrant, about 1 minute.
Add ¼ cup [½ cup] water and as much flatbread spice blend as you like and season with salt and pepper. Bring to a boil and then reduce to a simmer. Cook, stirring occasionally, until the liquid has almost evaporated, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper.
While the walnut-mushroom topping cooks, prepare the flatbreads.


Toast the flatbreads

  • Brush the tops of the flatbreads lightly with oil.
On a sheet pan or directly on the oven rack, place the flatbreads side by side and bake until crisp, 3 to 5 minutes.
While the flatbreads toast, prepare the remaining ingredients.


Prep the apricots and dressing; assemble the flatbreads

  • Finely chop the apricots.
  • In a small bowl, stir together the lemon-tahini dressing base and 2 tablespoons [¼ cup] oil; season to taste with salt and pepper.
Top the flatbreads with the walnut-mushroom topping, arugula, sliced onion, and apricots, leaving a ½-inch border around the edges. Drizzle with as much lemon-tahini dressing as you like and sprinkle with the sumac.


Transfer the flatbreads to individual plates and serve any remaining dressing on the side.
Kids Can!
  • Measure the onion.
  • Measure the water for the walnut-mushroom topping.
  • Brush the flatbreads with oil.
  • Stir the dressing.
  • Help assemble the flatbreads.