You know the old saying, ‘Time flies when you’re having fun’? Well that is exactly how I’m feeling right about now on my European adventure. Over the past couple of weeks constant thoughts of ‘how is it that I’m going home soon’ have been filling my head. While we are coming home just shy of 1 year, the past 11 months have flown by! People keep asking about what our favorite part of our trip has been and honestly, everything has been my favorite. It has been such a wild adventure, a learning experience, and a time filled with so many memories that I can’t pinpoint just one thing that was the best. While I’m sad to be leaving all of my European adventures behind, I really am excited to get back to my kitchen and back behind my camera to photograph some delicious new recipes and things that I’ve picked up during my time in Europe!
That being said, here’s another delicious recipe for you to try with the bounty of delicious tomatoes that will soon be coming from the crops in America. Tomatoes are really one of my favorite vegetables (fruits?) and we don’t get good ones very often in Wisconsin. I’ve been spoiled by some pretty amazing tomatoes while here in Europe and I’m sure I’ll be disappointed by the selection when I get back home.
This tomato chickpea flatbread is a really delicious appetizer to serve during the summer months. Picture this: a glass of wine, warm summer breeze and a delicious flatbread paired with good conversation. Do you feel me? I have been obsessed with grilled flatbreads for a long time and I’ve been missing them while in Europe! They are the perfect base for so many different appetizers and meals. The topping options are endless and they are great for a last-minute dinner option.
Grab a few tomatoes, a flatbread and prepare this delicious little appetizer tonight!
- 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 for serving
- 2 large heirloom tomatoes, any color, thinly sliced
- 1 15.5-ounce can chickpeas, rinsed
- 2 tablespoons red wine vinegar
- 1 small shallot, thinly sliced
- 1⁄2 cup parsley leaves
- 3 tablespoons olive oil
- 1 Persian cucumber, minced
- 3⁄4 cup plain yogurt
- 1⁄2 cup coarsely chopped fresh mint
- 1⁄2 cup coarsely chopped fresh parsley
- Kosher salt and freshly ground black pepper
- 2 8” oven-ready flatbreads
- Combine garlic, sumac, red pepper flakes, coriander, cumin, and 1 teaspoon of 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 for 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 salt and pepper. Let sit at room temperature for at least 15 minutes.
- To assemble the flatbreads, heat grill to medium heat or oven to 400 degrees F. Toast flatbreads on both sides so they are crispy.
- Smooth yogurt mixture onto the top of each flatbread and top with chickpeas and tomatoes. Sprinkle with additional chopped parsley and pepper before slicing and serving.