Spiced Tomatoes and Chickpeas on Homemade Flatbread – Marinated tomatoes and chickpeas on a simple homemade flatbread with an herb yogurt sauce.
I’ve made this recipe so many times that it is about time that I shared it with you.
It originally comes from Bon Appetit, you know how I am obsessed with their YouTube channel, I watched Carla make it, and then made it for dinner that night. I am not a tomato fan, nor is my family, but loved the idea of making my own flatbreads. I knew that I could make this recipe my own.
My husband likes cherry or jewel tomatoes, so instead of big slices of tomatoes, I halved smaller ones and he loved it. I love recipes like this, you can take the general idea and make it completely your own.
Since we became vegetarians, beans have become a big part of our lives. I always have a few cans of chickpeas in my pantry. The marinated chickpeas are amazing on these flatbreads, but also on a chip or in a salad. And the longer they sit, the better they taste.
I like to use whole milk yogurt for the sauce, but you can use any plain yogurt you have in your fridge. You could even use a non-dairy yogurt to make this a vegan meal.
But the star of the show in my opinion are the homemade flatbreads. There is nothing better than a warm flatbread that just came off the stove to be the base of your delicious toppings.
The dough comes together easily, it’s just a few ingredients. Knead them together and then let them chill out and rest. This is an important step because it helps the dough relax and makes it easier to roll out.
I cook mine in an cast iron skillet, you can use any pan that you have. The oil slightly fries the dough and makes them golden brown and crispy. They are incredible. This is flatbread recipe is a good one to have in your back pocket for so many other things.
Ingredients
Marinated Tomatoes
- 2 minced garlic cloves
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried mint
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1- pint cherry tomatoes halved
Marinated Chickpeas
- 1 15.5 oz. can chickpeas, rinsed and drained
- 2 Tablespoons red wine vinegar
- freshly ground pepper
- 1 small shallot minced
- 1/2 cup parsley chopped
- 3 Tablespoons olive oil
Herb Yogurt Sauce
- 1/4 English cucumber peeled and chopped
- 3/4 cup plain yogurt
- 1/2 cup fresh mint chopped
- 1/2 cup parsley chopped
- a few dashes hot sauce
- salt and pepper
Flatbreads
- 3/4 teaspoon baking powder
- 1/2 teaspoon sugar
- 2 cups flour
- 2 teaspoons salt
- 1 cup plain yogurt
- 4 Tablespoons olive oil
For serving
- feta cheese
- mint
How to Make Spiced Tomatoes and Chickpeas on Homemade Flatbread
Step 1: To make the marinated tomatoes, toss garlic, thyme, mint, red pepper flakes, coriander, cumin, salt, and tomatoes in a bowl. Let sit at room temperature for 30 minutes.
Step 2: To make the chickpeas, add chickpeas and vinegar to a bowl. Season with salt and pepper. Mash half with a fork until about half of the chickpeas are smashed. Add shallots, parsley, and olive oil. Set aside.
Step 3: To make the yogurt sauce, mix everything together in a small bowl. Check for seasoning, and let sit for 15 minutes at room temperature.
Step 4: To make the flatbread, whisk baking powder, sugar, flour, and salt in a large bowl. Add the yogurt and stir to combine. Transfer the dough to a floured work surface and knead until smooth, about 1 minute. Divide into 4 pieces, clover with a towel, and let rest for 15 minutes.
Step 5: Working with one flatbread at a time, roll out dough to 1/8″ thick. Heat one tablespoon of oil in a large skillet (cast iron works well) over medium heat. Add dough to hot pan and cook until underside is golden brown, about 2 minutes. Flip, and cook for an additional minute. Transfer to a plate. Repeat until all the dough is cooked.
Step 6: To assemble the flatbreads, top flatbreads with yogurt sauce, tomatoes, and chickpeas. Top with crumbled feta cheese and more mint.
Spiced Tomatoes and Chickpeas on Homemade Flatbread
Ingredients
Marinated Tomatoes
- 2 minced garlic cloves
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried mint
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1- pint cherry tomatoes halved
Marinated Chickpeas
- 1 15.5 oz. can chickpeas, rinsed and drained
- 2 Tablespoons red wine vinegar
- freshly ground pepper
- 1 small shallot minced
- 1/2 cup parsley chopped
- 3 Tablespoons olive oil
Herb Yogurt Sauce
- 1/4 English cucumber peeled and chopped
- 3/4 cup plain yogurt
- 1/2 cup fresh mint chopped
- 1/2 cup parsley chopped
- a few dashes hot sauce
- salt and pepper
Flatbreads
- 3/4 teaspoon baking powder
- 1/2 teaspoon sugar
- 2 cups flour
- 2 teaspoons salt
- 1 cup plain yogurt
- 4 Tablespoons olive oil
For serving
- feta cheese
- mint
Instructions
- To make the marinated tomatoes, toss garlic, thyme, mint, red pepper flakes, coriander, cumin, salt, and tomatoes in a bowl. Let sit at room temperature for 30 minutes.
- To make the chickpeas, add chickpeas and vinegar to a bowl. Season with salt and pepper. Mash half with a fork until about half of the chickpeas are smashed. Add shallots, parsley, and olive oil. Set aside.
- To make the yogurt sauce, mix everything together in a small bowl. Check for seasoning, and let sit for 15 minutes at room temperature.
- To make the flatbread, whisk baking powder, sugar, flour, and salt in a large bowl. Add the yogurt and stir to combine. Transfer the dough to a floured work surface and knead until smooth, about 1 minute. Divide into 4 pieces, clover with a towel, and let rest for 15 minutes.
- Working with one flatbread at a time, roll out dough to 1/8" thick. Heat one tablespoon of oil in a large skillet (cast iron works well) over medium heat. Add dough to hot pan and cook until underside is golden brown, about 2 minutes. Flip, and cook for an additional minute. Transfer to a plate. Repeat until all the dough is cooked.
- To assemble the flatbreads, top flatbreads with yogurt sauce, tomatoes, and chickpeas. Top with crumbled feta cheese and more mint.
