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Zucchini and Chickpea Flatbreads

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Delicious and versatile flatbreads made with zucchini and chickpeas, perfect for any gathering.

Ingredients

  • Large tortillas or flatbreads (4)
  • Medium zucchini (1, sliced lengthwise)
  • Cooked chickpeas (1 cup, rinsed and drained)
  • Feta cheese (100 g, crumbled)
  • Olive oil (1 tablespoon)
  • Salt and black pepper (to taste)
  • Plain yogurt (½ cup, Greek yogurt recommended)
  • Fresh herbs (1 tablespoon, chopped finely)
  • Lemon juice (1 teaspoon, freshly squeezed)

Instructions

  1. Slice the zucchini: Start by taking your medium zucchini and slicing it lengthwise into thin strips.
  2. Sauté the zucchini: In a skillet over medium heat, drizzle the olive oil and allow it to warm up. Add the sliced zucchini, sprinkle with salt and black pepper, and sauté for about 3-4 minutes.
  3. Prepare the chickpeas: While the zucchini is cooking, grab your rinsed and drained chickpeas.
  4. Assemble the flatbreads: Take a large tortilla or flatbread and layer it with the sautéed zucchini, chickpea mix, crumbled feta cheese, and fresh herbs.
  5. Warm them up: Return the assembled flatbreads to the skillet for about 2-3 minutes on each side.
  6. Prepare the yogurt sauce: In a small bowl, mix your yogurt with the lemon juice.
  7. Slice and serve: Once your flatbreads are toasted, slice them into wedges and serve with the herbed yogurt sauce.

Notes

These flatbreads are best enjoyed fresh off the skillet. You can customize toppings and add a side salad for a balanced meal.

Nutrition

Keywords: flatbread, zucchini, chickpeas, vegetarian, Mediterranean

Find it online: https://peakplatter.com/zucchini-chickpea-flatbreads-quick-weeknight-dinner/