Summer flatbreads with herbed Greek yogurt

Vegetarian, Soy Free

2 Servings, 540 Calories/Serving

30 Minutes

In these ingenious individual pizzas, beneath the flavorful toppings, a coarse mash of chickpeas stands in for the cheese. A nice source of iron as well as protein, chickpeas can also improve cholesterol levels.

Ingredients

  • ½ pound chickpeas
  • Fresh flat-leaf parsley
  • 1 tablespoon sherry vinegar
  • ½ pound summer squash
  • 5 ounces cherry tomatoes
  • 2 whole wheat flatbreads
  • Moroccan spice blend (sumac - coriander - cumin)
  • Fresh mint
  • Fresh basil
  • ¼ pound Persian cucumber
  • 1 lemon
  • ½ cup Greek yogurt

Instructions

1

Prep the chickpea spread

Heat the oven to 400?F.
  • Rinse the chickpeas.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In a bowl, combine the chickpeas and parsley with the vinegar and 1 tablespoon oil. Season generously with salt and pepper. Using a fork, mash to form a coarse paste.

2

Prep the squash and tomatoes

  • Trim the ends from the squash; cut the squash into ¼-inch-thick half-moons.
  • Cut the cherry tomatoes in half.
In another bowl, combine the squash and tomatoes with 1 tablespoon oil; season with salt and pepper, and toss to coat.

3

Make the flatbreads

On a sheet pan, lay the flatbreads side by side. Spread the chickpea mixture evenly on the flatbreads, leaving a ½-inch border on each. Layer on the squash and tomatoes. Sprinkle with half the Moroccan spice blend (reserve the rest for garnish).
Bake, rotating once halfway through, until the squash is just tender and the flatbreads are crisp and golden brown on the edges, 15 to 18 minutes. While the flatbreads bake, prepare the yogurt sauce.

4

Make the yogurt sauce

  • Strip the mint and basil leaves from the stems; coarsely chop the leaves. Put the mint and basil into a mixing bowl. Working over the bowl:
  • Grate the cucumber.
  • Zest and juice the lemon, using a strainer, if needed, to catch the seeds.
Add the yogurt to the bowl and stir until well combined. Season to taste with salt.

5

Serve

Dollop the flatbreads with the yogurt sauce, and sprinkle with as much of the remaining spice blend as you like. Cut into squares and serve warm.

Nutrition per serving: Calories: 540, Protein: 22 g, Total Fat: 19 g, Monounsaturated Fat: 11 g, Polyunsaturated Fat: 1.5 g, Saturated Fat: 3 g, Cholesterol: 5 mg, Carbohydrates: 70 g, Fiber: 11 g, Added Sugar: 0 g, Sodium: 750 mg

Contains: wheat, milk

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