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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Ann Arbor, MI!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Curried Chickpea and Quinoa Flatbread

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This is one of my favorite dishes, and it’s actually one of the first recipes I made when I started my blog. So many things have changed since then:

  • The husband is no longer scared/skeptical of quinoa, and actually asks for it from time to time
  • This recipe took me 50% less time to make because my skills in the kitchen have improved
  • The photographs in this post have all been updated (and are a far cry from what my photos looked like in the early days of blogging!)
  • Trader Joe’s now has whole wheat tandoori naan flatbread: in the original recipe, I just used the regular version which has 6g less fiber than this version
But one thing has remained the same, that is, the awesomeness of this recipe. I originally found it on Fat Free Vegan Kitchen’s Blog. I remember being sort of nervous about making it, especially with the husband’s skepticism about quinoa as a topping for tandoori flatbread. But he was open to trying it, which meant I had to be open to making it!
I made quite a few modifications to the original recipe to amp up the flavor/spicy-ness (see my notes in purple). This meal is also extremely healthy and balanced with veggies, fiber, protein and whole grains – especially with the addition of whole wheat Tandoori Naan Flatbread (one of them will run you about 250 calories, 8g fiber, 10g protein). I actually tried using a whole wheat pita and a slice of toasted whole wheat bread as alternate bases and they turned out great too (and those are healthier/lower calorie options than the flatbread). But any way you make it, this is a great recipe! Oh and the leftovers are delicious too.
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The Ingredients
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Part 1: Curried Chickpeas/Flatbread
  • 1 medium onion, chopped (I used a red onion)
  • 2 cloves garlic, minced (I actually used about 4 cloves garlic for more flavor)
  • 1 tablespoon minced ginger (I think I used a little more than 1 Tbsp)
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 1/2 teaspoons good curry powder (or adjust to taste) (I ended up using closer to 1 Tbsp)
  • 1/4-1/2 teaspoon cayenne or other ground red pepper (or to taste) (I used 1/4 tsp and along with the high quality curry powder, it was quite spicy)
  • 1 15-ounce can diced tomatoes
  • 1 cup cooked quinoa (I used red quinoa because it has a bit more fiber than regular)
  • salt to taste (Definitely don’t omit this step – this recipe needs salt added, otherwise it will taste bland!)
  • Whole wheat pita, or toasted whole wheat bread, or whole wheat Naan Flatbread

Part 2: Tomato “Salsa” & Other Toppings (I added this to give some more dimension & texture to the meal)

  • 1 cup grape tomatoes, quartered/halved
  • Diced red onion
  • Diced red bell pepper
  • A few squirts of lemon juice
  • Pinch of salt
  • Mixed greens / baby romaine – chopped

The Directions

Step 1: Chop your veggies, cook the quinoa according to package directions, and heat up your flatbread.

Step 2: Heat a medium-sized, non-stick sauce pan over medium-high heat. Add the onions and a sprinkle of salt and cook, stirring, until onions soften. Add garlic and ginger and cook for another minute. Add the chickpeas, curry powder, and cayenne pepper, and stir briefly. Add the tomatoes and cooked quinoa, reduce heat to low, and cover. Simmer for about 20 minutes to allow flavors to blend. Add salt to taste.

Step 3: Mix tomatoes, onions, red peppers, lemon juice and salt together. Make flatbreads: Top your pita/bread base with chopped romaine/baby greens, 1 serving of the chickpea / quinoa mixture, and the tomato salsa.

Yes, it tastes as good as it looks 🙂 The chickpea/quinoa mixture actually reminded me a bit of channa masala – with a twist. The leftover curry was great with regular naan and 0% Greek yogurt.

Print Recipe
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Curried Chickpea and Quinoa Flatbread

This meal is great! Hearty and filling, plus it makes for awesome leftovers.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 225kcal
Author: The Picky Eater

Ingredients

Curried Chickpeas/Flatbread:

  • 1 medium red onion chopped
  • 4 cloves garlic minced
  • 1 1/2 tablespoon minced ginger
  • 15 oz chickpeas, rinsed and drained 1 can
  • 1 Tbsp curry powder or adjust to taste
  • 1/4-1/2 teaspoon cayenne or other ground red pepper or to taste (I used 1/4 tsp and along with the high quality curry powder, it was quite spicy)
  • 15 oz diced tomatoes 1 can
  • 1 cup cooked quinoa I used red quinoa because it has a bit more fiber than regular
  • Salt to taste Definitely don’t omit this step – this recipe needs salt added, otherwise it will taste bland!
  • Whole wheat pita or toasted whole wheat bread, or whole wheat Naan Flatbread

Tomato “Salsa” and Other Toppings:

  • 1 cup grape tomatoes quartered/halved
  • Diced red onion
  • Diced red bell pepper
  • A few squirts of lemon juice
  • Pinch of salt
  • Mixed greens / baby romaine – chopped

Instructions

  • Chop your veggies, cook the quinoa according to package directions, and heat up your flatbread.
  • Heat a medium-sized, non-stick sauce pan over medium-high heat. Add the onions and a sprinkle of salt and cook, stirring, until onions soften. Add garlic and ginger and cook for another minute. Add the chickpeas, curry powder, and cayenne pepper, and stir briefly. Add the tomatoes and cooked quinoa, reduce heat to low, and cover. Simmer for about 20 minutes to allow flavors to blend. Add salt to taste.
  • Mix tomatoes, onions, red peppers, lemon juice and salt together. Make flatbreads: Top your pita/bread base with chopped romaine/baby greens, 1 serving of the chickpea / quinoa mixture, and the tomato salsa.

Notes

Nutrition

Calories: 225kcal | Carbohydrates: 42.9g | Protein: 8.7g | Fat: 2.3g | Sodium: 560.4mg | Fiber: 7.7g | Sugar: 4.6g

Posted In…

Entrees ·

From healthy versions of favorites to cozy curries, these main courses are sure to bring some new recipes to your family’s table.

Also posted in Recipes · Indian Recipes · Sandwiches · Vegan · Vegetarian

23 responses to “Curried Chickpea and Quinoa Flatbread”

  1. This looks so good! Chickpeas are one of my favorite fiber-rich foods and I’m always looking for new ways to incorporate them into my menu.

  2. I’m always looking for more quinoa recipes since my son loves it and it’s so good for you. This is the next one we’ll try! Thank you!

  3. Shut it down. This recipe is SO tasty. I just finished eating it for dinner and even without the naan it was fantastic! I had some of the Trader Joe’s red curry sauce leftover from your veggie/tofu stir fry recipe, so I used that instead of curry powder in this and WHOA. I can’t wait to eat it for lunch tomorrow!!

  4. This is a very interesting point of view. Your blog is refreshing, but I wish one could find more content, though. I am looking forward to reading more from you. Keep up the good work. thanks

    • Thank you! Look out for many more posts in the near future – I’ve been traveling a lot lately so haven’t had a chance, but I’m back now so will have a lot more time to blog! 🙂

  5. I just found your blog and I love it! I’m about to make your falafel recipe for dinner tonight, can’t wait 😀 This recipe looks delicious too.

    • Oh my gosh! That is too bad… do you have a whole foods near you? They’re slightly more expensive but will have many similar products.

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