Swift Chermoula-Coconut Chickpea & Plant-Based Crumbed Chick'n Flatbreads

Name: Swift Chermoula-Coconut Chickpea & Plant-Based Crumbed Chick'n Flatbreads with Yoghurt & Fetta Cubes
Total time: 15 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 sachet Chermoula Spice Blend; 1 packet Chickpeas; 1 packet Coconut Milk; 1 Cucumber; 1 packet Fetta Cubes; 1 packet Garlic Paste; 1 Greek-Style Yoghurt; 1 Sliced Onion; 1 packet Tomato Paste; 1 sachet Vegetable Stock Pot; 1 Flatbread; 1 packet Mixed Salad Leaves; 300 g Plant-Based Crumbed Chicken; 1 drizzle olive oil; 10 g butter; 1 drizzle white wine vinegar* (pantry)

with Yoghurt & Fetta Cubes

Recipe Development TeamUpdated on October 23, 2026

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Calories

:

1150 kcal

Protein

:

49.7g protein

Preparation Time

:

15 minutes

Difficulty

:

Easy

Allergens:

Milk
Wheat
Gluten
Soy
Soy
May contain traces of allergens
Milk

Thanks to saucy chermoula chickpeas, you'll have some fusion flavours for these unrivaled flatbreads that are super speedy and totally iconic. Hurry, this one won't last long, so grab yours before it speeds away!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Chermoula Spice Blend

(May be present: Soy)

1 packet

Chickpeas

1 packet

Coconut Milk

1

Cucumber

1 packet

Fetta Cubes

(Contains: Milk)

1 packet

Garlic Paste

1

Greek-Style Yoghurt

(Contains: Milk)

1

Sliced Onion

1 packet

Tomato Paste

1 sachet

Vegetable Stock Pot

1

Flatbread

(Contains: Wheat, Gluten May be present: Milk)

1 packet

Mixed Salad Leaves

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat)

Not included in your delivery

1 drizzle

olive oil

10 g

butter

(Contains: Milk)

1 drizzle

white wine vinegar* (pantry)

Nutritional Values

Energy (kJ)4800 kJ

Calories1150 kcal

Fat51.6 g

of which saturates27.5 g

Carbohydrate111 g

of which sugars22.7 g

Dietary Fibre25.1 g

Protein49.7 g

Sodium2800 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Drain and rinse chickpeas.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side.
• Transfer to a paper towel-lined plate.

2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook sliced onion, stirring, until softened, 3-5 minutes.
• Add garlic paste, chermoula spice blend, tomato paste and chickpeas. Cook, stirring until fragrant, 2-4 minutes.
• Add coconut milk and stock concentrate. Cook, stirring, until slightly thickened, 2-3 minutes.
• Remove from heat. Stir in the butter until melted, then lightly mash chickpeas. Season to taste with salt and pepper.

TIP: The butter helps balance out the acidity of the tomato paste!

3

• While the chickpeas are cooking, thinly slice cucumber into half-moons.
• In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season to taste, then add mixed salad leaves and cucumber. Toss to coat.
• Microwave flatbreads on a microwave-safe plate in 10 second bursts, until warmed through.

4

• Slice plant-based crumbed chicken.
• Top flatbreads with salad and chermoula-coconut chickpeas and plant-based crumbed chicken.
• Dollop over Greek-style yoghurt (see ingredients) and crumble over fetta cubes to serve. Enjoy!