Sumac-Spiced Chickpea Pomegranate Flatbread

A delightful Middle Eastern-inspired flatbread topped with sumac-spiced chickpeas, juicy pomegranate seeds, and a drizzle of creamy Greek yogurt.

⏱️ Cooking Time: 15 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by preheating your oven to 350°F (175°C). This will allow the pita bread to crisp up evenly. Place the whole wheat pita bread on a baking sheet lined with parchment paper.
2. 2.
   In a small bowl, combine the drained chickpeas with the sumac spice. Toss them well so the chickpeas are thoroughly coated. The sumac adds a tangy flavor that balances with the sweetness of pomegranate.
3. 3.
   Spread the sumac-coated chickpeas evenly over the pita bread. Ensure they are well spaced to allow for even roasting. Place the baking sheet in the preheated oven and bake for about 10 minutes until the chickpeas are slightly crispy and the pita is warmed through.
4. 4.
   Remove the pita from the oven and immediately sprinkle the pomegranate seeds over the top. The contrast of warm ingredients with fresh pomegranate provides a delightful burst of flavor.
5. 5.
   Drizzle the plain Greek yogurt over the entire dish before serving. This adds a creamy texture to the flatbread. If the yogurt is too thick to drizzle, you can slightly thin it with a teaspoon of water.