Feta-Baked Flatbread And Chickpea Salad

1. Preheat the oven to 400 degrees. Lay the flatbread on a large baking sheet, sprinkle the crumbled feta on top and bake for 2-3 minutes, until cheese begins to melt.

2. In a bowl, whisk all the ingredients for the dressing together and season with black pepper to taste.

3. Place the chickpeas, tomatoes, olives, parsley, pine nuts and watercress ingredients in another bowl, pour the dressing over them and toss lightly together. Layer the salad with the flatbread and serve.

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Nutrient	Quantity
Total fats	44.1437 g
Protein	112.5573 g
Carbohydrates	196.3125 g
Energy	1602.5628 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5586 g
Water	331.1136 g
Aspartic acid	8.062 g
Calcium, Ca	761.253 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0341 g
Lutein + zeaxanthin	1.0023 g
Fiber, total dietary	38.3507 g
Fatty acids, total saturated 22:0	0.0057 g
Carotene, beta	123.1416 g
Niacin	8.6255 mg
Vitamin A, RAE	139.927 g
Arginine	6.6804 g
Riboflavin	1.5078 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0094 g
Fatty acids, total saturated 20:1	0.0777 g
Glutamic acid	13.019 g
Sodium, Na	740.4527 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3071 g
Total lipid (fat)	44.1437 g
Manganese, Mn	64.864 mg
Fructose	0.0059 g
Proline	3.5058 g
Fatty acids, total saturated 16:0	5.5379 g
Fatty acids, total saturated 8:0	0.3096 g
Sucrose	0.2911 g
Choline, total	440.2203 mg
Sugars, total	34.7611 g
Serine	3.9853 g
Fatty acids, total saturated 10:0	1.121 g
Fatty acids, total saturated 18:0	1.5912 g
Fatty acids, total saturated 20:4 undifferentiated	0.1031 g
Vitamin B-6	2.1146 mg
Selenium, Se	41.8929 g
Ash	14.9322 g
Vitamin D	9.072 IU
Fatty acids, total saturated 18:1 undifferentiated	10.6907 g
Pantothenic acid	5.4446 mg
Phenylalanine	3.8758 g
Beta-sitosterol	11.1375 mg
Copper, Cu	2.8444 mg
Betaine	0.0338 mg
Thiamin	1.9796 mg
Retinol	130.375 g
Methionine	1.1284 g
Iron, Fe	16.9251 mg
Carbohydrate, by difference	196.3125 g
Phosphorus, P	1465.3701 mg
Folate, total	1735.8706 g
Tocopherol, gamma	0.9408 mg
Fatty acids, total saturated 4:0	0.4394 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0456 g
Alanine	3.2043 g
Cholesterol	149.6297 mg
Valine	3.4048 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0298 g
Fatty acids, total saturated 18:2 undifferentiated	14.0299 g
Glycine	2.866 g
Carotene, alpha	0.0221 g
Glucose (dextrose)	0.0059 g
Fatty acids, total saturated 14:0	1.6145 g
Zinc, Zn	13.1337 mg
Isoleucine	3.2606 g
Fatty acids, total saturated 12:0	0.6572 g
Fatty acids, total polyunsaturated	14.8938 g
Tocotrienol, gamma	0.0582 mg
Leucine	5.472 g
Vitamin A, IU	651.4896 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0238 g
Folate, DFE	1735.8706 g
Tryptophan	0.7806 g
Vitamin C, total ascorbic acid	13.2319 mg
Fatty acids, total saturated 20:0	0.0193 g
Fatty acids, total saturated 6:0	0.3249 g
Campesterol	1.6875 mg
Starch	0.1207 g
Tyrosine	2.0688 g
Vitamin B-12	2.9415 g
Vitamin K (phylloquinone)	32.7532 g
Fatty acids, total saturated	11.957 g
Histidine	2.0297 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0044 g
Fatty acids, total monounsaturated	11.227 g
Threonine	2.8001 g
Folate, food	1735.8706 g
Vitamin D (D2 + D3)	0.2268 g
Cryptoxanthin, beta	0.4417 g
Vitamin D3 (cholecalciferol)	0.2268 g
Vitamin E (alpha-tocopherol)	4.3431 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0655 g
Magnesium, Mg	325.4461 mg
Lysine	4.9514 g
Potassium, K	2759.7636 mg
Cystine	0.9621 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	0.5	0.6404	0.2058	0.0066
Feta cheese	2 ounces	149.688	2.319	12.0658
Tahini	1 tablespoon	85.5	3.9285	7.2
black pepper	0	0	0	0
Water	0.5 cup	0	0	0
plain yogurt	0.25 cup	0	0	0
Garlic Clove	1	176.5167	0	0.9917
cherry tomato	7 ounces	176.5167	0	0.9917
pine nut	1 tablespoon	56.7844	1.1036	5.7687
black olive	20	176.5167	0	0.9917
flat leaf parsley	1.5 1/2	176.5167	0	0.9917
chickpea	1 can	1133.4333	188.7556	18.1109
watercress	2 bunches	0	0	0
flat bread	0	176.5167	0	0.9917