Turkish Chickpea & Walnut Breakfast Flatbread with Zaatar-Spiced Tomato Spread

Ingredients

• 1 piece whole wheat pita or flatbread, 6-inch diameter
• 0.75 cup canned chickpeas, drained and dried, pat dry with towel
• 0.33 cup raw walnuts, roughly chopped, about 1 oz
• 0.75 cup fresh tomatoes, diced, roma or heirloom
• 1.5 teaspoon zaatar spice blend, or make with sumac, thyme, sesame
• 2 tablespoons extra virgin olive oil, divided
• 1 clove garlic, minced
• 1 tablespoon tahini paste, sesame seed paste
• 1 tablespoon fresh lemon juice
• 0.75 cup cucumber, diced
• 2 tablespoons fresh parsley, chopped
• to taste sea salt
• to taste black pepper

Instructions

1. 1

   Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add dried chickpeas and roast for 5-6 minutes, stirring occasionally, until golden and crispy. Season with salt and pepper. Set aside.

2. 2

   In the same skillet, add chopped walnuts and toast for 2-3 minutes until fragrant. Remove and set aside.