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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