Preheat the oven to 180°C. Line a baking tray with parchment paper.
In a bowl add the ingredients for the roasted chickpeas and mix to combine.
Place chickpeas onto the baking tray and roast for 20-30 minutes, until golden and crispy.
For the pickled onions:
Place all pickled onion ingredients into a saucepan and bring to the boil. Turn off and allow to cool.
Transfer the onions into a jar with a little bit of the leftover liquid. Store in the fridge until ready to use.
Assemble the flatbread:
Cover the flatbread with Roza’s Gourmet Vegan Black Garlic Aioli (like you would a
Top with roasted chickpeas, rocket, pickled onion and radish, then sprinkle hemp seeds on top. Enjoy!
Roza’s Gourmet is a Brisbane based, Australian owned business that lovingly creates an extensive range of gourmet sauces, dips, soups, bone broth and crackers. Our premium range is available Australia wide.