Spiced Chickpea Flatbreads with Tzatziki
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From: Ian Seddon's Cookbook
🥘 Ingredients
- radishes about medium 8 bunch
- lemon juice 3 tbsp
- agave nectar or organic cane sugar 2 tsp
- A
- chickpeas 2
- extra virgin olive oil 2 tbsp
- lemon juice 1-2 tbsp
- sumac or zest from medium lemon 1 tbsp
- Aleppo pepper or red pepper flakes ½ tsp
- Kosher
- mixed greens of choice 3 oz
- good-quality creamy vegan yogurt 10 oz
- fat garlic cloves 2
- minced fresh dill 3 tbsp
- red wine vinegar or lemon juice 2 tsp
- Sea
- good-quality extra virgin olive oil 1-1.5 tbsp
- Persian or English cucumber 8 oz
- For finishing: thick flatbreads 4
📝
If not using sumac in the Spiced Chickpeas, zest 1 medium lemon and set the zest aside for step 2 before juicing. Storage: The assembled flatbreads won’t keep well in the fridge for more than 1 day due to the greens, but you can pick off the greens beforehand to extend the freshness. For the best leftovers, store the unheated flatbread, chickpeas, greens, and Tzatziki separately in the fridge for about 4 days. Add the greens to the chickpeas fresh, then assemble as listed in the last step. Nutrition boost: Top your flatbreads with chopped scallions, sliced cherry tomatoes, or sliced red bell peppers (raw or roasted).
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1For the quick pickled radishes: radishes about medium , lemon juice , agave nectar or organic cane sugar , A pinch of flaky sea salt or kosher salt. For the spiced chickpeas: chickpeas , extra virgin olive oil , lemon juice , sumac or zest from medium lemon , Aleppo pepper or red pepper flakes , Kosher salt and freshly cracked black pepper to taste, mixed greens of choice . For the tzatziki, divided: good-quality creamy vegan yogurt , fat garlic cloves , minced fresh dill , red wine vinegar or lemon juice , Sea salt or kosher salt and freshly cracked black pepper, good-quality extra virgin olive oil , Persian or English cucumber , For finishing: thick flatbreads .
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2Make the Quick Pickled Radishes: Thinly slice the radishes using a mandoline or sharp knife. In a small bowl or jar, combine the radishes, lemon juice, agave, and a pinch of flaky sea salt. Toss and set aside to marinate, stirring a few times.
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3Marinate the Spiced Chickpeas. In a large bowl, toss the chickpeas with the olive oil, 1 tbsp lemon juice, sumac, 1 tsp Aleppo pepper, and 1 tsp kosher salt. Fold in the greens, then taste, adding more salt or Aleppo pepper as desired, or more lemon juice for tang. If the greens seem dry, add a drizzle more olive oil. TIP: If saving leftovers, only add as many greens as you will eat.
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4While the chickpeas marinate, make the Tzatziki. In a medium bowl, mix together the yogurt, garlic, dill, vinegar, 1/2 tsp sea salt (or scant 1 tsp kosher salt), pepper to taste, and 1 tbsp olive oil. Use the wide holes on a box grater to grate the cucumber, then add to a thin dish towel and squeeze tightly, wringing out as much water as you can. Repeat a few times. Fold the cucumber into the yogurt sauce. Taste for seasonings, adding more salt or pepper to taste. For more tang, add more vinegar or lemon juice. For more richness, add more olive oil. Store half of the Tzatziki ( timer cup) for the Indian Tofu & Kachumber Salad meal in a sealed jar or airtight container in the fridge for 4 to 5 days.
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5Assemble the flatbreads. Smear each flatbread with timer cup (55g) Tzatziki. (If it feels too light of a coating, add up to 1 extra tablespoon / timer of Tzatziki from the reserved half for the Indian Tofu & Kachumber Salad meal). Spoon on the marinated chickpeas and greens. Top with pickled radishes, spooning some pickling liquid on top. Sprinkle a few dill sprigs on each flatbread, if desired.