Super Fly Chickpea Pesto Flatbread

Serves 4 – 360 Calories Per Serving – 16g Fat/44g Carbs/13g Protein

Ingredients

• 1/3 Cup Almonds
• 1 Can Chickpeas
• 1/2 Cup Fresh Basil
• 2 T Olive Oil
• 2 T Water
• 1 Lemon
• 2 Tsp Garlic Powder
• 1 Carrot
• 4 Cups Mixed Greens
• 4 T Balsamic Vinegar
• 1 Cup Chickpea Flour
• 1 Cup Tapioca Flour
• 1 Tsp Baking Powder
• 1 Tsp Basil
• 1 Tsp Oregano
• 1 Tsp Thyme
• 1/2 Cup Unsweetened Almond Milk
• Sea Salt as Needed

Instructions

• Preheat oven to 400 and line baking sheet with parchment paper
• Mix together chickpea flour, tapioca flour, baking powder, basil, oregano, thyme, half of olive oil, almond milk, and salt together
• Form batter into four disks and bake for twelve minutes
• Soak almonds in hot water for ten minutes
• Add almonds, chickpeas, basil, water, lemon juice, half of olive oil, salt and half of garlic powder to a blender and pulse until smooth
• Using a peeler, shred carrots into ribbons
• Build flatbread starting with pesto, then mixed greens, then carrot, and top with balsamic