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  • 2 tablespoons Roche Bros. honey
  • 1 package (8.8 ounces) whole grain or original naan
  • 1/2 cup shredded Parmesan cheese
  • 1/8 small halved red onion, thinly sliced
  • 4 cups lightly packed spring mix
  • 1 cup halved cherry tomatoes
  • 1/2 cup drained and rinsed reduced sodium garbanzo beans
  • 2 tablespoons olive oil balsamic vinaigrette
  • 1/2 teaspoon fresh ground black pepper


  1. Prepare outdoor grill for direct grilling over medium heat. In small bowl, stir honey and 2 tablespoons water; brush over tops of naan and sprinkle with 6 tablespoons cheese. 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.
  2. In large bowl, toss onion, spring mix, tomatoes, chickpeas, vinaigrette and pepper; divide over naan and sprinkle with remaining 2 tablespoons cheese.

Facts. Finds. Flavors.

Serve the flatbread with sautéed broccolini and garlic tossed with fresh lemon juice and crushed red pepper flakes.

  • (1/2 flatbread)
  • 327 Calories
  • 9g Fat (3g Saturated)
  • 12mg Cholesterol
  • 737mg Sodium
  • 48g Carbohydrates
  • 6g Fiber
  • 12g Protein