Roasted Vegetable and Chickpea Flatbreads with Tzatziki Sauce

Ingredients

• 4 Flatbreads
• 1 can Chickpeas
• 2 Bell peppers
• 1 Zucchini
• 1/2 Red onion
• 2 tablespoons Olive oil
• 1 teaspoon Oregano
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1 cup Greek yogurt
• 1/2 Cucumber
• 1 clove Garlic
• 1 tablespoon Lemon juice

Instructions

1. 1Preheat your oven to 400°F (200°C). Drain and rinse the 1 can of chickpeas thoroughly. On a cutting board, cut the 2 Bell peppers into 1-inch pieces, slice the 1 Zucchini into 1/2-inch thick half-moons, and cut the 1/2 Red onion into 1/2-inch thick slices.
2. 2In a large bowl, combine the drained and rinsed 1 can of chickpeas, the cut 2 Bell peppers, the sliced 1 Zucchini, and the sliced 1/2 Red onion. Add the 2 tablespoons Olive oil, 1 teaspoon Oregano, 1/2 teaspoon Salt, and 1/4 teaspoon Black pepper, then toss everything together until the vegetables and chickpeas are evenly coated. Spread this mixture in a single layer on a large baking sheet and roast in the preheated oven at 400°F (200°C) for 20 to 25 minutes, or until the vegetables are tender and slightly caramelized.
3. 3While the vegetables are roasting, prepare the tzatziki sauce. Grate the 1/2 Cucumber using a box grater, then firmly squeeze out any excess liquid from the grated cucumber. Mince the 1 clove Garlic. In a medium bowl, combine the 1 cup Greek yogurt, the grated and squeezed 1/2 Cucumber, the minced 1 clove Garlic, and the 1 tablespoon Lemon juice, stirring until well combined.
4. 4Once the roasted vegetables are nearly done (approximately 5 minutes before they finish roasting), place the 4 Flatbreads directly on the oven rack in the same 400°F (200°C) oven for 2 to 3 minutes, or until they are warmed through and slightly soft.
5. 5Carefully remove the warm 4 Flatbreads from the oven. Divide the roasted vegetables and chickpeas evenly among the flatbreads, then drizzle each flatbread generously with the prepared tzatziki sauce. Serve immediately.

Substitutions

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