Chickpeas and seasonal vegetables dressed in olive oil and lemon. Served with a spinach stuffed flatbread.
- Chickpea Garden Salad: 2 cans chickpeas, drained; 1 cup spinach, chopped; ½ cup cherry tomatoes, quartered; ¼ cup shallot, sliced; 1 tbsp fresh parsley, chopped; 1 tbsp fresh basil, chopped; 3 tbsp olive oil; 1 lemon or lime, juice and zest; Salt and pepper to taste
- Gozleme Flatbread: 2 ½ cup AP flour; 1/3 cup olive oil; ¾ cup water; Pinch of salt; 4 cup spinach, chopped; ½ - 1 cup feta cheese;
To make dough: add the flour to a bowl. Make a well in the middle and add the water salt and oil. Slowly work the flour into the middle. Knead until dough is formed. Once smooth, cover with plastic wrap and let it rest for 10-15 minutes.
To make filling: add the spinach and feta to a bowl and mash together with hands. When dough is rested, divide into four equal pieces. On a floured surface, Roll two pieces of dough into a flat rectangle or circle that are the same size. Add half of the filling and spread onto dough, leaving ½ inch from the edge. Cover with another piece of dough and seal the edges.
Heat a pan over medium heat. Add a bit of olive oil and cook each side of dough 5 minutes or until it has crisped and browned. Flip and cook the other side. Repeat for rest of dough. Cool flatbread before cutting.
Add all ingredients for the salad to a bowl and toss. Season with salt and pepper.