Flatbread! I got take out from a restaurant last month that I LOVED. They were an Indian fusion restaurant and I ordered a smashed samosa flatbread. DELICIOUS.
It was soo good it made me think about other flat-breads. That is when I came up with my veggie Shawarma flatbread.
I FOUND A WINNER. This meal once prepped can be ready in 10 minutes.
It is very simple and can also be a sweep the fridge recipe.
Basically I have a flat bread, I spray with with oil and rub it in garlic. I top it was my smashed shawrma chickpeas, and then all the shawrma toppings of my choice.
I personally used arugula, radishes, feta and a homemade tahini sauce! I baked it in the over for 5 to 8 minutes at 350!
The chickpeas are easy to make:
- 2 cups of chickpeas ( soaked over night) or 1 can
- 3 tbsps of shawrma seasoning (i use the shawarma spice blend from the minimalist baker!)
- 5 sprays of oil
- I sprayed the chickpeas with oil and tossed them in the seasoning.
- I baked them for about 30 minutes at 350F (until i could gently mash them with a fork).
- I mashed about 50% of the chickpeas.
If you want to make your own tahini sauce it is pretty simple just put 1 cup of tahini, 1/2 cup water, 5 garlic cloves and the juice of 2 lemons in a blender, blend until smooth!
This recipe is a great one to prep on the weekend and have all through out the week. I made my chickpeas on a Sunday evening, when it was raining and my apartment was the right temp to cook. I then stored it in my fridge and made 4 of these flatbreads through out the week. Because the chickpeas were done it was easy to prepare the flatbread, bake if for about 6 minutes and enjoy.
No reason for take out when you have this waiting for you at home!