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Chickpea Veggie Flatbread Sandwich

Here's how you make Chickpea Veggie Flatbread Sandwich
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  • Servings: 4
  • Prep: 10m
  • Cook: 10-15m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 4 (228 grams) flat bread (6-7" whole wheat round)
  • 3 cups spinach (or greens, chopped and lightly packed)
  • 5 ounces cherry tomatoes (1/2 pint, quartered, you can substitute grape tomatoes)
  • 1/2 to 2/3 cup feta cheese, crumbled
  • FOR PICKLED ONIONS and CUCUMBERS
  • 1 medium red onion (cut in half or quarters and thin sliced)
  • 1 cup seedless cucumber, sliced (peeled lightly seeded, and cut in half moons)
  • 1/2 cup apple cider vinegar
  • 1 tablespoon granulated sugar (you can substitute 2 tablespoons orange juice or honey if you don't want to use white sugar)
  • 1 1/2 teaspoons kosher salt
  • 1 cup water
  • FOR CHICK PEAS
  • 2 cans (15 ounce) garbanzo beans (chick peas, drained and rinsed)
  • 2 garlic cloves, minced
  • 1 lemon, zested and juiced (1 teaspoon zest, and 2 tablespoons juiced)
  • 2 tablespoons parsley, chopped
  • 1 teaspoon Greek seasoning
  • 1/2 teaspoon paprika (smoked if possible is best, but regular is ok)
  • 1 teaspoon ground cumin
  • Kosher salt, to taste
  • Pepper, to taste
  • 1/4 cup olive oil
  • FOR YOGURT SAUCE
  • 8 ounces yogurt (1 cup)
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons chopped mint
  • 2 tablespoons parsley, chopped
  • Kosher salt, to taste
  • Pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Chick Peas ... Add the chickpeas, garlic, olive oil, lemon zest, lemon juice, parsley, Greek seasoning, garlic, cumin, salt, and paprika to a bowl; and, stir to combine. Marinate over night, all day - or, at least 4 hours. They can easily marinate up to a couple of days too. The longer they marinate; the better they are.

  • Step 2: Quick Pickled Onions and Cucumbers ... Add the onions and cucumbers to a mason jar or small glass (non metal) bowl. Then, bring the water, vinegar, sugar, and salt up to a medium boil; reduce for just a minute - and pour over the cucumbers and onions. Let them cool; then cover for 15-30 minutes. You can easily make these the night before, if you want.

  • Step 3: Dressing ... In a separate bowl, combine the yogurt, lemon juice and zest, parsley, and mint; and, mix. Season with a little salt and pepper. Refrigerate until ready to use.

  • Step 4: Saute ... Add the chick peas to a small saute pan; and bring to medium high heat. As the chickpeas cook, mash them up - using a potato masher or fork. You want a rough texture. Continue to stir until everything is incorporated and heated through (5-10 minutes).

  • Step 5: Finish ... First, I like to grill or warm up the bread. NOT hot or browned, just warmed - I usually just put them on a grill pan for a minute per side. A saute pan works fine too. Then, add the spinach or greens to the center of the bread; and, top with 4 tablespoons of the warm chick peas, Feta, pickled onions and cucumber, and tomato. Then, finish with the sauce, fold in half; and secure with a toothpic - or, I like to wrap them in a piece of foil (just like you get at a restaurant).

  • Step 6: Serve and ENJOY! ... A bowl of soup and fresh fruit is the perfect side. It makes a great lunch or dinner sandwich; also, a great vegetarian meal as well. It's hearty and very filling.

We hope you enjoy this recipe!

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