Ingredients
Scale
- 2 pieces of naan (I used the garlic naan from Trader Joe’s)
- 1 can of chickpeas, rinsed & drained
- ¼ tsp cumin
- ¼ tsp garlic powder
- ¼ tsp salt
- ½ cucumber
- ½ cup plain 0% Greek yogurt
- 1 clove garlic
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp fresh chopped dill
- Dash of salt
- Optional: Cherry tomatoes, red onion, fresh herbs.
Instructions
- Preheat the oven to 400
- Toss the chickpeas with the cumin, garlic powder, and salt.
- Spray a cookie sheet with non-stick spray and spread out the chickpeas into an even layer.
- Pop them in the oven and cook for 15-20 minutes.
- They’ll start to brown and shrink a bit. Don’t take them out too early, because you really want them to get crispy!
- Once they’re almost done, pop in the naan to heat it up. Even if it’s frozen, it’ll probably only need a few minutes in the oven.
- While all of that’s cooking, you can make your tzaziki!
- Peel the cucumber and slice length wise.
- Scoop out all the seeds.
- Grate the cucumber using a large box grater.
- Squeeze the moisture out of the grated cucumber and add it a small bowl.
- Combine with the Greek yogurt.
- Using a garlic press, crush the garlic clove and add to the yogurt mix.
- Add in olive oil, lemon juice, dill, and salt. Stir to combine.
- To assemble the flatbreads, just top the naan with the tzaziki and then top with chickpeas. You can also add in a little diced onion, tomato, and/or more fresh herbs!
- Serve immediately!