Mediterranean Chickpea Flatbreads with Creamy Yogurt Sauce

Mediterranean Chickpea Flatbreads with Creamy Yogurt Sauce

Ingredients:

• For the Flatbreads:

  • 4 pieces of naan or pita bread (or any flatbread of choice)

  • 1 tablespoon olive oil (for brushing)

• For the Toppings:

  • 1 can of chickpeas (drained and rinsed)

  • 1 cup cherry tomatoes, halved

  • 1 cucumber, thinly sliced

  • ½ red onion, thinly sliced

  • ¼ cup Kalamata olives, halved

  • Fresh parsley, chopped (for garnish)

  • 1 teaspoon dried oregano

  • Salt and pepper to taste

• For the Creamy Yogurt Sauce:

  • 1 cup Greek yogurt

  • 1 tablespoon olive oil

  • 1 tablespoon lemon juice

  • 1 garlic clove, minced

  • 1 teaspoon dried dill (optional)

  • Salt and pepper to taste

Instructions:

1. Preheat the oven:
   Preheat your oven to 400°F (200°C).

2. Prepare the yogurt sauce:
   In a bowl, combine Greek yogurt, olive oil, lemon juice, minced garlic, dill (optional), salt, and pepper. Mix well until smooth. Set aside.

3. Prepare the chickpeas:
   In a skillet, heat a drizzle of olive oil over medium heat. Add the chickpeas and cook for about 5-7 minutes, stirring occasionally. Season with salt, pepper, and dried oregano.

4. Toast the flatbreads:
   Brush each naan or pita bread with a little olive oil. Place them on a baking sheet and toast in the preheated oven for about 5 minutes until lightly golden and warm.

5. Assemble the flatbreads:
   Once the flatbreads are ready, spread a generous amount of the creamy yogurt sauce on each piece.

6. Add the toppings:
   Top each flatbread with chickpeas, cherry tomatoes, cucumber slices, red onion, and Kalamata olives. Sprinkle with fresh parsley and a pinch of dried oregano.

7. Serve:
   Serve immediately and enjoy your Mediterranean chickpea flatbreads with creamy yogurt sauce!