Brush some olive oil on the flatbread and place it on a baking sheet.
Place the baking sheet into the oven and bake for 8-10 minutes, or until golden brown and a bit crisp.
Remove from the oven to cool a bit.
While the flatbread is baking, combine the cucumber, tomatoes, artichoke hearts, baby bell pepper, red onion, and kalamata olives, together in a small bowl.
Add most of the fresh parsley along with the artichoke heart marinade and a big drizzle of red wine vinegar.
Season with sea salt and freshly cracked pepper, to taste then toss until combined.
Spread some hummus evenly over the cooled flatbread then spoon some of the veggie mixture on top.