Crispy Chickpea and Roasted Vegetable Flatbreads with Herbed Yogurt Drizzle
These flatbreads are topped with crispy chickpeas and a medley of seasonal roasted vegetables, drizzled with a refreshing herbed yogurt sauce, making them a perfect and unique Super Bowl snack.
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Preheat your oven to 425°F (220°C).
Rinse and drain 1 can of chickpeas, then pat them dry with a paper towel.
Toss the chickpeas in 1 tablespoon of olive oil, 1 teaspoon of smoked paprika, and a pinch of salt.
Spread the chickpeas on a baking sheet and roast for 20 minutes, shaking the pan halfway through.
While the chickpeas are roasting, chop 1 medium zucchini, 1 red bell pepper, and 1 cup of cherry tomatoes.
In a bowl, combine the chopped vegetables with 1 tablespoon of olive oil, 1 teaspoon of garlic powder, and salt to taste.
Spread the vegetables on another baking sheet and roast them in the oven for 15-20 minutes until tender and slightly caramelized.
While the vegetables are roasting, prepare the herbed yogurt drizzle by mixing 1 cup of plain Greek yogurt with 1 tablespoon of lemon juice, 1 tablespoon of chopped fresh dill, and salt to taste.
Once the chickpeas and vegetables are done, remove them from the oven and let them cool slightly.
To assemble the flatbreads, spread a layer of the herbed yogurt on each flatbread.
Top with the roasted vegetables and crispy chickpeas, then garnish with additional dill if desired.
Serve immediately and enjoy your unique Super Bowl snack!
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