• Fast
• Healthy
• Vegetarian
• Staff Favorite

Ingredients

1. One 15-ounce can chickpeas, drained
2. 1 scallion, finely chopped
3. 1/4 teaspoon cayenne pepper
4. 1 tablespoon extra-virgin olive oil, plus more for brushing
5. Coarse salt
6. 1 1/2 cups shredded Montasio, young pecorino or Fontina cheese
7. Four 12-inch round flatbreads, such as naan or pocketless pita

Directions

1. Preheat the oven to 450° and preheat a griddle. In a bowl, toss the chickpeas with the scallion, cayenne and 1 tablespoon of olive oil; season with salt. Using a fork, coarsely mash the chickpeas. Stir in the cheese. Spread the mixture over the flatbreads, leaving a 1-inch border.
2. Brush the griddle with oil and, working in batches, add the flatbreads, cheese side up. Cook over high heat until the bottoms are lightly browned, 2 minutes. Transfer to baking sheets and bake for 3 minutes, until the cheese is melted. Transfer to a work surface, cut the flatbreads into wedges and serve hot or warm.