A Quick, Tasty Meatless Monday Option

Looking for a quick, tasty and meatless Monday lunch or dinner idea? Then you have to try this Barbecue Chickpea Naan Pizza recipe. This meal is so quick to put together and tastes amazing. Yes, you can have pizza as part of healthy eating! This recipe is:

• High in fiber– from the whole wheat naan and chickpeas
• High in protein– from the chickpeas and cheese
• Versatile– it’s pizza so you can put any greens or veggies on top
• Quick to make– assemble in 10 minutes and serve under 30 minutes!
• Delicious– the whole family will love it!

I always like to have naan or tortilla wraps in the freezer to put together a quick meal. Tortilla wraps also work in this recipe and can be a lower carbohydrate option. Choose whole wheat tortilla to get the added benefit of fiber, which will help keep you full longer and slow down the rise of blood sugars. Add the chickpeas instead of processed meat to increase your intake of beans and legumes, which is part of following the Mediterranean Eating Style. Did you know that ½ cup of chickpeas has up to 20 g of protein? When choosing barbecue sauce, read the food label and ingredient list and try to choose a brand that is low in sugar. Barbecue sauce (along with other sauces such as tomato sauce and ketchup) can be a high source of hidden sugars so it’s important to be aware of that. In general, try to choose a sauce that has no more than 5 g of added sugar per teaspoon. For the cheese I buy brick mozzarella cheese and shred it myself. It’s a personal preference and I find it tastes better. I buy a large brick, shred it all at once, then freeze it in a freezer bag to be used as needed. I usually serve this naan with a side green salad to increase the vegetables in the meal. Enjoy!

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Barbecue Chickpea Naan Pizza

A quick and east meatless meal option.

Course Main Course

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2

Author Rahaf AlBochi

Ingredients

• 2 whole wheat naans
• 4 tbsp barbecue sauce
• 1/8 red onion sliced
• ½ cup baby arugula
• ½ cup mozzarella cheese shredded
• ½ cup chickpeas

Instructions

1. Spread 1 tbsp of barbecue sauce onto each naan

2. Sprinkle the shredded mozzarella cheese

3. In a bowl, mix the chickpeas with 2 tbsp of barbecue sauce until well coated

4. Layer ¼ cup chickpeas onto each naan

5. Add the arugula and red onion

6. Line a backing pan sheet with parchment paper and lay the naans side by side on the pan

7. Bake for 20 minutes on 350oF or until all cheese has melted. Enjoy.

Recipe Notes

You can double batch this recipe and freeze leftovers for quick lunches or dinner.