Brunch,
Dinner,
Vegan,
This hearty meal is an alternative way to use a doughball pizza base. Its great to tap into the growing healthy eating trend and can be filled with superfoods for a nutritious lunch on the go option.
30 Mins
2
Ingredients
Kara 340g Doughball
400g Chickpeas
2 Celery Sticks, chopped
3 Spring Onions, chopped
2 tbsp Mayo
½ Lemon, juiced
200g Rocket
200g Beetroot
200g coleslaw
Process
Take Kara’s doughball (learn about defrost instructions here) Split in two and begin to roll flat into a round shape.
Take a roller docker and spread over the dough, this will stop the dough from creating air pockets and ensure it remains flat.
Bake in the oven for 20-30 minutes until golden brown, allow to cool.
Drain and rinse the chickpeas. In a medium bowl, smash the chickpeas with a fork.
Combine the chickpeas with the celery and green onions, mayonnaise, and lemon juice. Add salt and pepper to taste.
Take the baked base, and spread with the chickpeas, add beetroot, coleslaw and rocket. Squeeze over some lemon and serve.
This recipe uses
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