Ingredients

　　1 cup Chickpea Slather

　　24 small pear tomatoes, halved lengthwise

　　1/2 cup finely diced fennel or celery

　　24 pitted green olives, halved lengthwise

　　1/3 cup chopped flat-leaf parsley

　　Lay the flatbreads on a work surface. Spread each with 2 tablespoons of the Chickpea Slather. Top each with 6 tomato halves, cut-side up, then sprinkle with a tablespoon of diced fennel. Top each with 6 olive halves, then sprinkle the parsley evenly over all. Serve on a decorative platter.

Nutrition Per Serving

　　44 g carbohydrate

　　8 g protein

　　9 g fat

　　no cholesterol

　　#### Nutritional analysis provided by PARADE