I have read in many healthy eating magazines that you should always try to eat fruits and vegetables in season for your area. I can see why when you look at the beautifully red tomatoes this season. This recipe calls for heirloom tomatoes, fresh parsley, and mint, it looks delicious and healthy. I chose this one because in the summertime I like to keep it light when it comes to meals or snacks. This recipe has you make the flatbread from scratch, but if you wanted to cut down on prep time you could just use a store-bought naan bread or your favourite flatbread. I have not tried this yet, but I am looking forward to trying this weekend. Let me know if you give it a try.
TOMATOES AND CHICKPEAS:
2 garlic cloves, finely chopped
1 teaspoon sumac
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon kosher salt, plus more
2 large heirloom tomatoes, any color, thinly sliced
1 (15.5–ounce) can chickpeas, rinsed
2 tablespoons red wine vinegar
Freshly ground black pepper
1 small shallot, thinly sliced
1/2 cup parsley leaves with tender stems
3 tablespoons olive oil
1 Persian cucumber, peeled, chopped
3/4 cup plain yogurt
1/2 cup coarsely chopped fresh mint
1/2 cup coarsely chopped fresh parsley
Kosher salt, freshly ground pepper
Flatbread and assembly:
2 teaspoons kosher salt
3/4 teaspoon baking powder
1/2 teaspoon sugar
2 cups all-purpose flour, plus more for surface
1 cup plain yogurt
4 tablespoons olive oil, plus more for drizzling
Freshly ground black pepper
Sumac, a tart, citrusy spice, can be found at Middle Eastern markets and specialty foods stores.
Tomatoes and chickpeas:
Combine garlic, sumac, red pepper flakes, coriander, cumin, and 1 teaspoon salt in a small bowl. Arrange tomato slices in a single layer on a rimmed baking sheet and sprinkle garlic mixture evenly over top. Let sit at room temperature at least 30minutes and up to 1 hour.
Toss chickpeas and vinegar in a medium bowl; season with salt and pepper. Mash chickpeas with a fork until about half are smashed. Add shallot, parsley, and oil and toss to combine; season with salt and pepper. Set aside.
Combine cucumber, yogurt, mint, and parsley in a medium bowl; season with hot sauce, salt, and pepper. Let sit at room temperature at least 15 minutes.
Yogurt sauce can be made 1 hour ahead. Cover and chill.
Whisk salt, baking powder, sugar, and 2 cups flour in a large bowl. Add yogurt and stir to combine (the yogurt's acidity ensures a tender texture). Transfer dough to a lightly floured work surface and knead until mostly smooth, about 1 minute. Divide into 4 pieces, cover with plastic wrap, and let rest 15 minutes (this will make dough easier to roll).
Working one at a time, roll out each piece of dough into a round about 1/8" thick. (Don't stress: They don't need to be perfect.)Heat 1 tablespoon oil in a large skillet, preferably cast iron, over medium.
Working one at a time, cook rounds of dough until underside is golden brown and flatbread is beginning to puff, about 2minutes. Flip and cook until other side is golden brown, about 1 minute longer; transfer to a plate. Repeat with remaining oil and rounds of dough. Let cool slightly.
Top each flatbread with yogurt sauce, chickpea mixture, and tomatoes. Drizzle with more oil and season well with salt and pepper.