Vegan chimichurri flatbread with grilled veggies is a fresh, modern and easy-going summer recipe that you’ll love. It hovers somewhere between a grilled vegetable flatbread and an easy vegan pizza. You’re going to love the smoky veggies, fresh herb chimichurri, tangy vegan feta cheese and peppery arugula. Everything gets layered over crispy naan-style bread and it’s just so delicious. It’s the kind of summer flatbread you can make when you have friends coming over; it feels special but also super casual.
If there is one thing that screams summer cooking, it’s a tray of something warm, slightly charred and loaded with bright herbs. You know those recipes you want to eat right off the grill, before it even reaches the table? This Vegan Chimichurri Flatbread is exactly that! Finish off the meal with a scoop or two of our Easy Mango Sorbet (Creamy, Delicious).
The chimichurri is the star here, for sure. It’s garlicky and so fresh, packed with oregano and parsley, making it the perfect finishing sauce as a vegan magic green sauce. If you love this recipe, we bet you’ll love this Zucchini Noodle Salad, too!
Why you’ll love this recipe
This vegan summer dinner is easy but definitely NOT average.
- Quick and easy: We love that it’s easy to make and with accessible ingredients, nothing you need to hunt hard to find.
- Pizza style: It passes as a grilled vegetable pizza-style flatbread, without the effort of making homemade dough.
- Light but also filling: The veggies and chimichurri keep it tasting light and bright while the whole thing definitely feels like a full meal.
- Adaptable: Honestly, you can use pretty much any vegetable. Anything that can be grilled will work.
Ingredients for vegan chimichurri flatbread
The ingredients you’ll need here are so basic, you might already have a bunch in the fridge. Check out the recipe card for the full ingredient list, with quantities.
For the Chimichurri
- Herbs: You’ll need fresh parsley and oregano for this recipe.
- Garlic cloves: Fresh and not powdered.
- Red wine vinegar: This will lift and brighten the sauce.
- Olive oil: You want to use a good quality EVOO as the flavor really shines through.
- Red pepper flakes: Gives a little kick to the flatbread!
For the Flatbread
- Naan-style flatbreads: We love this as the base for the summer flatbread with veggies.
- Zucchini: These are mild-tasting, so they host the chimichurri well.
- Red bell pepper: Love how these get sweeter and sweeter as they grill.
- Red onion: You could also go with white, but we love the mild sweetness from red.
- Vegan feta: Use a really good quality creamy and tangy feta cheese that also crumbles easily.
- Arugula: Peppery greens that finish the flatbread beautifully.
How to make chimichurri flatbread
Step 1: Make the chimichurri - Add the ingredients for the chimichurri (except the olive oil) to a small blender or food processor. Pulse until finely chopped. While the processor is still running, pour the olive oil, slowly, in a consistent stream. The ingredients must combine but still be a little chunky. Set it aside.
Step 2: Grill the veggies - Get a grill of grill pan shimmering hot over a medium-high heat. Add the vegetables, olive oil, salt and pepper to a bowl and mix them together. Grill the vegetables for 3 to 4 minutes a side until tender and charred.
Step 3: Assemble the flatbreads - Heat your oven to 425F and pop the flatbreads onto a baking sheet. Next, spread the chimichurri over each flatbread base and top them with the grilled veg and vegan feta cheese. Bake the “pizzas” for 7 to 9 minutes until they are crispy.
Step 4: Finish and serve - Top the vegan chimichurri flatbread recipe with arugula, extra chimichurri and then you can slice and serve right away.
Serving & storage
Serving: This recipe is perfect on its own but you could also pair it with other salads to bulk up the meal. We love it fresh and hot from the oven, while the edges are still crispy and the veggies are hot. We suggest that you add extra chimichurri and a handful of arugula leaves for the most delicious and easy dinner or summer-time gathering.
Storing: Keep leftovers in an airtight container in the fridge for about 2 days. Add fresh arugula for round two.
Tips & tricks
- Keep that chimichurri chunky; resist the urge to blend until totally smooth.
- Balance the chimichurri by tasting and adjusting as you go. You might need to add a little extra vinegar or salt to lift it.
- Fire up the grill ahead so everything chars quickly.
- Cut veggie slices evenly so they cook at the same time.
- Grill in batches rather than overcrowding. This will help you get the perfect grill marks!
- Bake on a rack low down in the oven so you can crisp up the flatbread and not burn the toppings. Yikes!
- Don’t skip adding extra chimichurri. It’s what lifts the whole thing.
Frequently asked questions
Yes, make it with mushrooms, eggplant or cherry tomatoes. These all work well in this grilled vegetable flatbread.
Yes, you’ll need to use your favorite gluten free flatbread or pizza base instead of naan bread.
We recommend grilling them to add yummy smoky flavor but you can also roast them in the oven if you like.
It works well at room temperature.
A final word
Everything we love about easy summer cooking shines through in this vegan chimichurri flatbread. When June hits, it feels like we’ve got to hang onto every day of our sunshine months, and this recipe is built for those days!
We can’t get enough of the smoky, charred veggies, sunny sauce and how they come together with the creamy feta cheese for something that feels so effortless. It’s the kind of easy summer dinner you can whip up on a weeknight but it still feels like you’ve put in time and love. So simple ingredients, pretty as a picture and super delicious.
More summer recipes you’ll love
- Vegan Black Bean Burgers
- Crispy chickpea salad wraps
- Grilled peach salad
- Vegan Tuna Salad Sandwich
- Spring mixed berry salad
vegan chimichurri flatbread with grilled veggies
Equipment
- 1 grill
Ingredients
For the Chimichurri
- 1 cup packed parsley
- 2 tablespoon fresh oregano or 2 teaspoons dried
- 3 garlic cloves
- ¼ cup red wine vinegar
- ½ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch red pepper flakes
For the Flatbread
- 2 naan-style flatbreads or prepared flatbreads
- 1 small zucchini sliced
- 1 red bell pepper sliced
- ½ red onion sliced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup vegan feta crumbled
- 1 cup arugula or spinach
Instructions
Make the Chimichurri
- Add the parsley, oregano, garlic, red wine vinegar, salt, black pepper, and red pepper flakes to a food processor. Pulse a few times to chop the herbs. With the motor running, slowly drizzle in the olive oil until the chimichurri is combined but still slightly chunky. Set aside.
Grill the veggies
- Heat a grill or grill pan over medium-high heat. Toss the zucchini, bell pepper, and onion with the olive oil, salt, and pepper. Grill for 3 to 4 minutes per side until tender and lightly charred.
Make the flatbreads
- Move an oven rack to the lower third of the oven, then preheat to 425°F.
- Place the flatbreads on a baking sheet. Spread about 3 tablespoons of chimichurri over each flatbread. Arrange the grilled vegetables evenly over the top and sprinkle with the vegan feta.
- Bake for 7 to 9 minutes or until the edges are crisp and the flatbread is heated through.
- Remove from the oven and top with the arugula. Drizzle with additional chimichurri before slicing and serving.
Notes
- For extra protein, add grilled portobello mushrooms or crispy chickpeas.
- Fresh corn kernels are a great seasonal addition and pair beautifully with the chimichurri.
- Any leftover chimichurri can be refrigerated and used on sandwiches, grain bowls, potatoes, or grilled vegetables for up to 5 days.
Hi, we’re Shayne and Kristina! I’m the chef and editor here at My Darling Vegan, and Kristina is the photographer and writer. Together we’re carrying on this space with the same focus on easy, flavorful vegan recipes that anyone can enjoy at home. Check out our
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