INGREDIENTS
- 2 Atoria's Family Bakery Traditional Naans, cut into triangles
- 1 (15-oz) can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, sliced
- 1 Persian cucumber, thinly sliced (peeled or unpeeled)
- 2 green onions, chopped
- ¼ cup black olives, pitted and sliced
- ¼ cup fresh parsley, chopped
- 2 tbsp freshly squeezed lemon juice
- 1 garlic clove, minced
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Greek yogurt, thinned with water, for drizzling
INSTRUCTIONS
- Preheat the oven to 375°F.
- Cut Naan into triangles.
- Brush with olive oil and sprinkle with salt.
- Bake for 8–10 minutes, until lightly crispy.
- Meanwhile, prepare the topping. In a medium bowl, combine the chickpeas, tomatoes, cucumber, green onions, olives, parsley, lemon juice, garlic, olive oil, salt, and pepper. Stir to combine and set aside.
- Once the Naan chips are ready, top with the mixture and finish with a drizzle of the Greek yogurt. Enjoy!
NUTRITION
Serving Size: 4 Servings
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