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Photo of Curried chickpea flatbreads by WW

Curried chickpea flatbreads

9
Points®
Total Time
12 min
Prep
10 min
Cook
2 min
Serves
2
Difficulty
Easy
This hearty, protein-rich dish comes together in a flash and works beautifully as a convenient cook-once, eat-twice dinner/lunch combo. Simply store the components separately, and reheat the chickpeas and assemble the flatbread before enjoying the leftovers. We like to enjoy this like a sandwich wrap, but you could also crisp the naan in the oven, add the toppings, and eat it pizza-style.

Ingredients

Canned chickpeas (garbanzo beans)

15 oz, drained

Curry powder

1½ tsp

Olive oil

1 tsp

Table salt

¼ tsp

Black pepper

⅛ tsp

Plain fat free Greek yogurt

½ cup(s)

Garlic

1 clove(s), grated

Tomato

1 cup(s), chopped

Red onion

1 cup(s), chopped, thinly sliced

Plain naan

2 naan(s), warmed (about 3 oz each)

Instructions

  1. In a medium microwave-safe bowl, combine the chickpeas, curry powder, oil, salt, and black pepper; cover and microwave on High until thoroughly heated, 1 to 2 minutes. Remove from the microwave; partially mash the chickpeas with a fork.
  2. In a small bowl, stir together the yogurt and garlic. In a medium bowl, combine the tomatoes and onion. Spread the yogurt mixture evenly over the naan; top evenly with the chickpeas and the tomato mixture.
  3. Serving size: 1 topped flatbread

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