Summer Flatbreads with Herbed Greek Yogurt

INGREDIENTS

• 2 Atoria's Family Bakery Whole Grain & Flax Lavash wraps
• ½ lb chickpeas, drained
• ½ lb summer squash, sliced
• 5 oz cherry tomatoes, halved
• ½ cup Greek yogurt
• ¼ lb Persian cucumber, grated
• 1 lemon
• Fresh mint, chopped
• Fresh basil, chopped
• Fresh parsley, chopped
• 1 tbsp sherry vinegar
• 1 tbsp olive oil
• Moroccan spice blend (sumac, coriander, cumin)
• Salt and pepper

INSTRUCTIONS

1. Heat the oven to 400°F. Mash the chickpeas with parsley, vinegar, olive oil, salt, and pepper to make a coarse spread.
2. Spread the chickpea mixture over the Lavash wraps and top with the squash and tomatoes. Bake until the flatbreads are warm and lightly crisp.
3. In a bowl, mix the yogurt with grated cucumber, lemon zest and juice, mint, and basil to make the herbed yogurt sauce.
4. Top the warm flatbreads with the yogurt sauce, sprinkle with Moroccan spices, slice, and serve.

NUTRITION

Serving Size: 2 Servings

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