AuthorMike EgrieCategoryDifficultyIntermediate
Tuscan Grilled Naan Flatbread
Yields4 Servings
Prep Time10 minsCook Time4 minsTotal Time14 mins
 2 tbsp honey
 2 whole grain naan
 ¼ cup shredded parmesan cheese
 2 tbsp shredded parmesan cheese
  small red onion, thinly sliced
 4 cups lightly packed spring mix
 1 cup halved cherry tomatoes
 ½ cup drained and rinsed reduced sodium chickpeas
 2 tbsp olive oil balsamic vinaigrette
1

Prepare outdoor grill for direct grilling over medium heat.

2

In small bowl, stir honey and 2 tablespoons water. Brush tops of naan with honey mixture; sprinkle with ¼ cup cheese.

3

Place naan on hot grill rack; cover and cook 4 minutes or until naan is toasted and cheese melts. Cut each naan into 4 wedges.

4

In large bowl, toss onion, spring mix, tomatoes, chickpeas, vinaigrette and cracked black pepper to taste; top naan with spring mix mixture and sprinkle with remaining 2 tablespoons cheese.

Make it a Meal: Serve with sautéed lemony broccoli rabe and garlic sprinkled with
crushed red pepper.

Dietitian Tip: Pump up the protein with some grilled chicken.

Ingredients

 2 tbsp honey
 2 whole grain naan
 ¼ cup shredded parmesan cheese
 2 tbsp shredded parmesan cheese
  small red onion, thinly sliced
 4 cups lightly packed spring mix
 1 cup halved cherry tomatoes
 ½ cup drained and rinsed reduced sodium chickpeas
 2 tbsp olive oil balsamic vinaigrette

Directions

1

Prepare outdoor grill for direct grilling over medium heat.

2

In small bowl, stir honey and 2 tablespoons water. Brush tops of naan with honey mixture; sprinkle with ¼ cup cheese.

3

Place naan on hot grill rack; cover and cook 4 minutes or until naan is toasted and cheese melts. Cut each naan into 4 wedges.

4

In large bowl, toss onion, spring mix, tomatoes, chickpeas, vinaigrette and cracked black pepper to taste; top naan with spring mix mixture and sprinkle with remaining 2 tablespoons cheese.

Tuscan Grilled Naan Flatbread
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