As a final goodbye to vibrant Summer produce, we’re savoring this flavorful and seasonal flatbread from Bon Appetit. Do justice by those final ripe tomatoes, the last of your crisp cucumbers, and that medley of aromatic garden herbs one last time before next Summer.
INGREDIENTS
Flat bread, naan, or pocketless pitas (original recipe includes instructions, but you can use store bought, too!)
Tomatoes and Chickpeas
2 garlic cloves, finely chopped
1 teaspoon sumac (if unavailable, you can substitute lemon zest)
½ teaspoon each of crushed red pepper flakes, ground coriander, and ground cumin
1 teaspoon kosher salt
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
½ cup parsley leaves
3 tablespoons olive oil
Yogurt Sauce
1 Persian cucumber, peeled, chopped
¾ cup plain yogurt
½ cup each of coarsely chopped fresh mint and parsley
Hot sauce
RECIPE PREPARATION
Tomatoes and Chickpeas
Combine garlic, sumac, red pepper flakes, coriander, cumin, and 1 tsp. 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 30 minutes 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.
Yogurt Sauce
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.
Assemble
Top each flatbread with yogurt sauce, chickpea mixture, and tomatoes. Drizzle with more oil and season well with salt and pepper.