Mexican chickpea flatbreads with avocado jalapeno crema

Jacqueline Alwill

Brown Paper Nutrition

Try them once and you won’t stop thinking about these delicious Mexican Chickpea Flatbreads with Avocado Jalapeno Crema – seriously delicious! The Avocado Jalapeno Crema is the kicker in this dish. An epic combination of seasonal Hass Avocados full of monounsaturated healthy fats, as well as insoluble and soluble fibre to keep you fuller for longer and give you a serving of your daily fruit and veg. This is great served up any night of the week and each component of the dish keeps well making for an amazing, nourishing leftovers lunch. 



Makes 4 large flat breads, to serve 4 people as a main 

Prep and cook time: 45 minutes


1 ¾ cup wholemeal self raising flour, plus extra for dusting 

1 cup plain Greek yoghurt 

Avocado Jalapeno Crema:

2 large Hass Avocados

2 tbsp fresh lime juice 

½ cup Greek yoghurt 

1 clove garlic, crushed 

2 tbsp pickled Jalapenos or fresh deseeded and chopped, to taste 

Mexican Chickpeas:

2 tbsp extra virgin olive oil, plus extra for frying 

½ tsp ground cumin 

½ tsp smoky paprika 

Pinch chilli flakes 

1 tbsp lime juice 

1 cup corn kernels (can be frozen corn)

1 ½ cups cooked chickpeas 

200g cherry tomatoes, cut into quarters 

1 medium red capsicum, seeds removed and flesh finely diced 

½ medium red onion, finely diced 

½ bunch coriander, leaves and stalks finely chopped 

1 Hass Avocado, for the top 

Make the flatbreads:

Combine flour and Greek yoghurt in a mixing bowl and bring the ingredients together using a fork. Once they are mostly together (they may be slightly crumbly at this stage), transfer to a floured surface and bring the rest of the dough together with your hands. Knead for about 5-6 minutes until a soft bouncy dough forms. Divide into 4 pieces. Dust a rolling pin and the surface with flour and roll each ball out until it is 3mm, or so, thick. Heat a large grill plate or frypan  on high heat. Add one flat bread and cook for 3 minutes on each side. Transfer to a board and repeat with the remaining flat breads. 


Make the Avocado Jalapeno Crema:

Add flesh of both Hass Avocados to a food processor or blender with fresh lime juice, Greek yoghurt, garlic, jalapenos (start with less of the jalapenos and increase to taste), and season with sea salt and black pepper. Blend until smooth and creamy and set aside. 


Make the Mexican Chickpeas:

In a small bowl whisk together extra virgin olive oil, cumin, smoky paprika, chilli flakes and lime juice as a dressing for the chickpeas. Heat a large frypan on high heat, add a splash of extra virgin olive oil and toast the corn kernels until golden and delicious. Add cooked chickpeas to a bowl with cherry tomatoes, capsicum, red onion, coriander, corn kernels and drizzle with dressing. Toss to coat well. 


Finish the flat breads:

Lay the flatbreads on a large serving board. Add a generous amount of the Avocado Jalapeno Crema to each and spread. Top with 1-1 ½ cups of the Mexican Chickpeas. Add sliced avocado to the top, give another big squeeze of lime juice, and a sprinkle of chilli flakes over the top and enjoy.