Flatbread Appetizers with Yogurt Sauce, Grilled Tomatoes & Chickpeas

Yogurt Sauce
+ 3/4 cup Greek yogurt (DIY recipe here)
+ 1 cucumber, peeled and chopped
+ 1/2 cup fresh mint, coarsely chopped
+ 1 garlic clove, minced
+ juice of 1 lemon
+ sea salt and freshly ground black pepper, to taste

+ 2 large heirloom tomatoes, thinly sliced
+ 1 cup chickpeas, cooked (learn here how to soak and cook beans and legumes)
+ 2 tbsp apple cider vinegar
+ 1 small shallot, thinly sliced
+ 2 garlic cloves, finely chopped
+ 1/2 cup fresh parsley, coarsely chopped
+ 2 tbsp olive oil
+ 1/4 tsp red pepper flakes, crushed
+ 1/2 tsp ground coriander
+ 1/2 tsp ground cumin
+ sea salt and freshly ground black pepper, to taste
+ 4 Naan flatbread

To make the yogurt sauce: Combine yogurt, cucumber, mint, garlic, and lemon in a medium bowl. Season with salt and pepper; cover and let chill in the fridge for 10 minutes.

Season tomatoes with sea salt and let sit on the counter until you prepare the chickpeas.

Meanwhile, mash chickpeas with a fork in a medium bowl until about half are smashed. Toss chickpeas with vinegar, then add shallot, garlic, parsley, and olive oil and toss to combine. Season with red pepper flakes, coriander, cumin, salt, and pepper; set aside.

Preheat grill to high heat. Grill each flatbread for 1-2 minutes per side, then grill tomatoes for 10-12 minutes or until cooked through, turning occasionally.

Top each flatbread with yogurt sauce, chickpea mixture, and tomatoes. Drizzle with more oil, slice, and enjoy.