Name: Mediterranean Chickpea Flatbread with Greek Yogurt and Veggie Topping
Prep time: 30 min
Total time: 30 min
Yield: 8 servings
Ingredients: 1 cup chickpea flour; 1 cup water; 1 tsp salt; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 1/4 tsp cayenne pepper; 2 tbsp olive oil; 1 cup Greek yogurt; 1 tbsp lemon juice; 1/4 cup fresh dill, chopped; 2 cloves garlic, minced; 1 cup cherry tomatoes, halved; 1/2 cup cucumber, diced; 1/4 cup red onion, finely chopped; 1/4 cup black olives, sliced; 1/4 cup feta cheese, crumbled; Fresh parsley for garnish

Mediterranean Chickpea Flatbread with Greek Yogurt and Veggie Topping

miradugm

Inspired by Pati Jinich's exploration of authentic flavors, this game day snack combines Middle Eastern flatbread with a vibrant Mediterranean topping. The chickpea flour flatbread, seasoned with cumin and coriander, serves as the perfect base for a fresh, tangy Greek yogurt topping enriched with herbs and spices. Topped with a colorful salad of tomatoes, cucumbers, onions, olives, and feta, it's a visually appealing and flavorsome dish that will impress your guests with its multicultural flair.

Ingredients

Instructions

Preheat the oven to 450°F (230°C) and place a baking sheet inside to heat.
In a bowl, whisk together chickpea flour, water, salt, cumin, coriander, and cayenne pepper until smooth.
Pour 1 tablespoon of olive oil onto the hot baking sheet, then pour in the batter, spreading it evenly.
Bake for 10-12 minutes until golden and crispy around the edges.
While the flatbread bakes, mix Greek yogurt, lemon juice, dill, and garlic in a bowl. Set aside.
Prepare the topping by combining cherry tomatoes, cucumber, red onion, black olives, and feta cheese in a bowl.
Remove the flatbread from the oven and let it cool slightly.
Spread the yogurt mixture over the flatbread, then top with the prepared salad mixture.
Garnish with fresh parsley before slicing into squares and serving.