Za'atar Tomato Chickpea Yogurt Flatbreads

Ingredients

• 4 small flatbreads or pitas
• 1 1/2 cups cherry tomatoes, halved if large
• 1 can chickpeas, drained, rinsed, and dried well
• 2 tbsp olive oil, divided, plus more for brushing flatbreads
• 1 1/2 tbsp za'atar, divided
• 1/2 tsp fine salt, divided, plus more to taste
• 1/2 tsp black pepper, divided
• 3/4 cup thick Greek yogurt
• 1 tsp lemon zest
• 1 tbsp lemon juice, plus extra to taste
• 1 small cucumber, shaved into ribbons or thin half-moons
• 2 tbsp chopped parsley, mint, dill, or a mix
• 1 tbsp toasted sesame seeds
• Optional: pinch of chili flakes, honey drizzle, or crumbled feta

Method

1. Heat the oven. Set the oven to 425F / 220C. Line a sheet pan with parchment. Dry the chickpeas well with a clean towel so they roast instead of steaming.
2. Roast the topping. Toss tomatoes and chickpeas with 1 1/2 tbsp olive oil, 1 tbsp za'atar, 1/4 tsp salt, and a few grinds of black pepper. Spread in one layer and roast for 18-22 minutes, stirring once. The tomatoes should look collapsed and glossy, and the chickpeas should be golden with crisp edges.
3. Make lemon yogurt. Stir Greek yogurt with lemon zest, lemon juice, 1/2 tbsp olive oil, 1/4 tsp salt, and black pepper. Taste and add more lemon or salt until it tastes bright, creamy, and lightly savory. Keep it chilled while the topping finishes.
4. Warm the flatbreads. Brush the flatbreads lightly with olive oil and warm them in the oven for 3-5 minutes, or in a dry skillet for 1-2 minutes per side. Aim for soft centers with lightly crisp edges so they fold without cracking.
5. Mix za'atar oil. Stir the remaining 1/2 tbsp za'atar with a small spoon of olive oil. This gives a glossy finishing drizzle and helps the spice bloom.
6. Assemble. Spread each warm flatbread with lemon yogurt. Spoon roasted tomatoes and chickpeas over the yogurt. Add cucumber ribbons, herbs, sesame seeds, za'atar oil, and any optional chili, feta, or honey. Finish with a tiny squeeze of lemon if the tomatoes are very sweet.