Yield: 4 servings
Tomatoes And Chickpeas
2 garlic cloves, finely chopped
1 tsp. ground sumac
1/2 tsp. crushed red pepper flakes
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1 tsp. kosher salt (optional)
2 large tomatoes, thinly sliced
1 15.5-ounce can chickpeas (garbanzo beans), rinsed
2 Tbsp. red wine vinegar
Freshly ground black pepper
1 small shallot, thinly sliced
1/2 cup parsley leaves with tender stems
1 cucumber, peeled, seeded, and chopped
3/4 cup plain unsweetened plant-based yogurt (strained in cheesecloth, if runny)
1/2 cup coarsely chopped fresh mint
1/2 cup coarsely chopped fresh parsley
Kosher salt and freshly ground black pepper
Flatbread of choice: Whole-wheat pitas, etc.
Tomatoes and Chickpeas
Combine garlic, sumac, red pepper flakes, coriander, cumin, and 1 tsp. salt in a small bowl. Arrange tomato slices in a single layer on a rimmed baking sheet and sprinkle garlic mixture evenly over top. Let sit at room temperature at least 30 minutes and up to 1 hour.
Toss chickpeas and vinegar in a medium bowl. Mash chickpeas with a fork until about half are smashed. Add shallot and parsley, and toss to combine; season with salt and pepper. Set aside.
Combine cucumber, yogurt, mint, and parsley in a medium bowl; season with hot sauce, salt, and pepper. Let sit at room temperature at least 15 minutes.
Top each flatbread with yogurt sauce, chickpea mixture, and tomatoes. Finish with cracked pepper.