Warm spices, cool cucumber-dill tzatziki, crisp chickpeas, and peppery arugula turn these toasted flatbreads into a fast, satisfying dinner. Leftovers also make an excellent next-day lunch when the chicken and toasted flatbread are torn into a pita-style salad.
THE RECIPE
Spiced Chicken and Chickpea Flatbreads with Cucumber-Dill Tzatziki
Prep15 min
Cook20 min
Total35 min
Serves4
Ingredients
Instructions
- Preheat the oven to 425°F (220°C).
- Place the chicken and chickpeas on a rimmed baking sheet. Drizzle with 1 tablespoon oil and sprinkle with the cumin, coriander, 1 teaspoon salt, and 1 teaspoon pepper. Rub the spices over the chicken and chickpeas, using tongs if preferred.
- Arrange everything in a single layer and roast, tossing once, until the chicken is cooked through and the chickpeas are crisp, 14 to 16 minutes. Rest for 5 minutes, then transfer the chicken to a bowl and tear it into bite-size chunks with two forks.
- Drizzle the remaining 2 teaspoons oil over the chickpeas and roughly smash them with a potato masher or fork.
- Just before serving, toast the flatbreads. Spread each with tzatziki, then top with arugula, spiced chicken, smashed chickpeas, and fresh dill. Season with salt and pepper and serve.
Tips and Storage
- Keep the chicken and chickpeas in one even layer so they roast instead of steam.
- Toast the flatbreads immediately before assembling for the best texture.
- For lunch the next day, tear the chicken and flatbread into pieces and toss with arugula and tzatziki.
- Refrigerate the chicken, chickpeas, and tzatziki separately for up to 3 days.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.