grilled yogurt flatbreads with crispy chickpeas
These grilled yogurt flatbreads with crispy chickpeas are almost identical to my smashed feta with cucumber-chickpea salad, except this time, we’re making the flatbreads out of my favorite 2-ingredient yogurt dough. When tossed on the grill, the flatbreads become the perfect base for our smashed feta and herby cucumber salad. (If you’re in a rush, simply heat up some pita or naan on the grill instead — it will still be great).
how to grill chickpeas
The other main difference is that we’re also grilling the chickpeas to give the whole dish an added crunch. (I picked up this tip from my friend Amelia, who grilled chickpeas for this epic mixed grill).
Here’s what to do: drain and rinse a can of chickpeas and pat them very dry. Heat a cast iron skillet directly on the grill grates until hot (If your grill is large enough, you can do this at the same time you grill the flatbreads). Add a drizzle of vegetable or grapeseed oil to the skillet and once hot, add the chickpeas. Cook (with the grill covered) until beginning to char and crisp (it only takes a few minutes). Season with salt to taste.
my all-time favorite tahini
The final flourish is a drizzle of tahini, and after using Seed & Mill’s squeeze bottles, I may never go back to the jars. You get to skip all the stirring, thinning out, and seasoning and instead just squeeze the tahini straight onto your dish. I use the spicy version in this recipe and it is *chef’s kiss.*
see it in action…
grilled yogurt flatbreads with crispy chickpeas
serves 4
Ingredients
For the flatbreads:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3/4 cup plain Greek yogurt (I use 2% Fage)
For the smashed feta + salad:
- 1 lemon
- 4 ounces feta, crumbled
- 4 tablespoons chopped fresh dill, divided
- 2 tablespoons chopped fresh mint, divided
- 2 tablespoons extra-virgin olive oil, divided, plus more for the grill
- 1 tablespoon red wine vinegar
- 2 Persian cucumbers, diced
- 1/2 red onion, sliced
- 1 (15.5-ounce) can chickpeas, drained and rinsed
- vegetable or grapeseed oil, for grilling
- tahini or spicy tahini, for drizzling
Instructions
- Make the dough: whisk the flour, baking powder, and salt in a medium bowl. Add the yogurt and stir with a fork until crumbly.
- Transfer to a work surface and knead with your hands, adding more flour as needed, until it forms a smooth ball. Divide into 4 balls; flatten slightly with the palm of your hand. Cover loosely with plastic wrap. Set aside.
- Heat the grill to medium-high, direct heat (400 to 450°F).
- Zest half the lemon into a large bowl and half into a smaller one. Slice the lemon in half and juice half into each bowl.
- To the smaller bowl: add the feta, 1 tablespoon each of dill and mint, 1 tablespoon of the olive oil and several grinds black pepper. Smash with a fork until fully combined.
- To the larger bowl: add the vinegar, remaining 1 tablespoon olive oil, a generous pinch of salt, and several grinds black pepper. Whisk to combine. Add the cucumber, onion, remaining 3 tablespoons dill and 1 tablespoon mint. Season with salt until it tastes really vibrant and flavorful.
- Uncover the flatbreads and roll (with a floured rolling pin) into 6 to 8-inch rounds. Transfer to a rimmed baking sheet. Brush both sides with olive oil; place on the hot grill. Cover and grill until beginning to puff and the undersides are crisp, 2 to 4 minutes. Flip and grill until the second side is browned, 2 to 4 minutes more.
- To grill the chickpeas: Heat a cast iron skillet directly on the grill grates until hot. Add a drizzle of vegetable or grapeseed oil. Once hot, add the chickpeas and cook until beginning to char and crisp. Season with salt to taste.
- To assemble: spread the smashed feta onto the grilled flatbreads. Top with the salad, chickpeas, and a drizzle of tahini.
Can the dough be kept on the fridge or freezer? (Just cooking for myself for a little while, but also like to prep ahead when I can)
Yes, absolutely! The dough can be refrigerated for up to 3 days. (Let it come to room temperature before cooking it). If you freeze it, I’d recommend letting it thaw in the fridge overnight.
Hiya! Love it! Do you have the macros please?
Hello! I don’t have a grill. Can I cook the dough in the oven? Will it get crispy?
Hi! I would recommend cooking it on the stovetop (ideally in a cast iron skillet). Heat the skillet over medium-high, add a drizzle of oil, and then cook the flatbreads just like you would on the grill (although no need to cover the skillet).
You can also use your favorite store-bought naan, flatbread, or pita if you prefer!
Looks amazing, I wish there was a way to print just the recipe!
Hi Ruth! I’m working on getting the print button to show up on mobile, but for now there’s a print option if you view the recipe on desktop.
This is the first recipe I’ve made in a while that felt worth the time and ingredients. I have no notes. This was simple, fresh, delicious, and healthy.
This comment made my day. So happy you loved it!