Serves 2

• 4 large flatbreads (at least 10 inches long)

• 6-8 cups loosely packed arugula

• ½ cup hummus

• 2 tablespoons harissa (optional)

• ½ large tomato, thinly sliced

• ½ English cucumber, cut into thin matchsticks (Julienne)

• ¼ cup red onion, thinly sliced

• ½ cup red cabbage, thinly shredded

• 4 tablespoons black olives, diced

• 2-4 tablespoons pickled or raw jalapenos, diced (quantity depends on your heat level preferences)

• 4 teaspoons lemon juice

1. Heat a large pan over medium heat. If possible, add two flatbreads to the pan, otherwise heat them in batches. Over the span of about 5-7 minutes, toast and soften the flatbread, flipping it over every minute or two. You’ll notice spots around the flatbread turning dark brown, so make sure it doesn’t turn black and burn.

2. When your flatbreads are ready, evenly divide 3-4 cups of arugula over the flatbreads (you’ll use the remaining arugula later). Add 1-2 tablespoons of hummus on top of the arugula. Also add ½ tablespoon of harissa, if you’re using. Using a spoon, spread the hummus and harissa evenly through the arugula until all of the arugula is coated and no stray leaves are hanging out.

3. Evenly divide up the remaining toppings. I like to add a layer of tomato, cucumber, and red onions before topping with the red cabbage and sprinkling the olives and jalapenos over top. Add about 1 teaspoon of lemon juice to each flatbread.

4. And to finish it off, use the remaining arugula, about 3-4 cups, to top each flatbread with another heaping. Hold the flatbread by its side, fold up, and …

5. Enjoy!