Summer flatbreads with herbed Greek yogurt

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Summer flatbreads with herbed Greek yogurt

Summer flatbreads with herbed Greek yogurt

Soy-Free, Vegetarian, <600 Calories

2 Servings, 540 Calories/Serving

30 Minutes

In these ingenious individual pizzas, beneath the flavorful toppings, a coarse mash of chickpeas stands in for the cheese. A nice source of iron as well as protein, chickpeas can also improve cholesterol levels.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ pound chickpeas
  • Fresh flat-leaf parsley
  • 1 tablespoon sherry vinegar
  • ½ pound summer squash
  • 5 ounces cherry tomatoes
  • 2 whole wheat flatbreads
  • Moroccan spice blend (sumac - coriander - cumin)
  • Fresh mint
  • Fresh basil
  • ¼ pound Persian cucumber
  • 1 lemon
  • ½ cup Greek yogurt

Nutrition per serving

Calories 540, Total Fat 19g (24% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 5mg (2% DV), Sodium 750mg (33% DV), Total Carb. 70g (25% DV), Fiber 11g (39% DV), Protein 22g
Contains: Milk, Wheat


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the chickpea spread

Heat the oven to 400?F.
  • Rinse the chickpeas.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In a bowl, combine the chickpeas and parsley with the vinegar and 1 tablespoon oil. Season generously with salt and pepper. Using a fork, mash to form a coarse paste.


Prep the squash and tomatoes

  • Trim the ends from the squash; cut the squash into ¼-inch-thick half-moons.
  • Cut the cherry tomatoes in half.
In another bowl, combine the squash and tomatoes with 1 tablespoon oil; season with salt and pepper, and toss to coat.


Make the flatbreads

On a sheet pan, lay the flatbreads side by side. Spread the chickpea mixture evenly on the flatbreads, leaving a ½-inch border on each. Layer on the squash and tomatoes. Sprinkle with half the Moroccan spice blend (reserve the rest for garnish).
Bake, rotating once halfway through, until the squash is just tender and the flatbreads are crisp and golden brown on the edges, 15 to 18 minutes. While the flatbreads bake, prepare the yogurt sauce.


Make the yogurt sauce

  • Strip the mint and basil leaves from the stems; coarsely chop the leaves. Put the mint and basil into a mixing bowl. Working over the bowl:
  • Grate the cucumber.
  • Zest and juice the lemon, using a strainer, if needed, to catch the seeds.
Add the yogurt to the bowl and stir until well combined. Season to taste with salt.


Dollop the flatbreads with the yogurt sauce, and sprinkle with as much of the remaining spice blend as you like. Cut into squares and serve warm.