Tomato Chickpea Flatbread
Author: April | Food n' Focus
  • 2 garlic cloves, finely chopped
  • 1 teaspoon sumac
  • 1⁄2 teaspoon crushed red pepper flakes
  • 1⁄2 teaspoon ground coriander
  • 1⁄2 teaspoon ground cumin
  • 1 teaspoon kosher salt, plus more for serving
  • 2 large heirloom tomatoes, any color, thinly sliced
  • 1 15.5-ounce can chickpeas, rinsed
  • 2 tablespoons red wine vinegar
  • 1 small shallot, thinly sliced
  • 1⁄2 cup parsley leaves
  • 3 tablespoons olive oil
  • 1 Persian cucumber, minced
  • 3⁄4 cup plain yogurt
  • 1⁄2 cup coarsely chopped fresh mint
  • 1⁄2 cup coarsely chopped fresh parsley
  • Kosher salt and freshly ground black pepper
  • 2 8” oven-ready flatbreads
  1. Combine garlic, sumac, red pepper flakes, coriander, cumin, and 1 teaspoon of salt in a small bowl. Arrange tomato slices in a single layer on a rimmed baking sheet and sprinkle garlic mixture evenly over top. Let sit at room temperature for 1 hour.
  2. Toss chickpeas and vinegar in a medium bowl; season with salt and pepper. Mash chickpeas with a fork until about half are smashed. Add shallot, parsley and oil and toss to combine; season with salt and pepper. Set aside.
  3. Combine cucumber, yogurt, mint, and parsley in a medium bowl. Season with salt and pepper. Let sit at room temperature for at least 15 minutes.
  4. To assemble the flatbreads, heat grill to medium heat or oven to 400 degrees F. Toast flatbreads on both sides so they are crispy.
  5. Smooth yogurt mixture onto the top of each flatbread and top with chickpeas and tomatoes. Sprinkle with additional chopped parsley and pepper before slicing and serving.
Recipe by Food n' Focus - Food, Travel, Photography at