Spiced Chickpea & Spinach Flatbread

Ingredients

• 2 pieces whole‑wheat flatbread
• 1 cup canned chickpeas, drained and rinsed
• 1 cup fresh spinach leaves
• 2 tablespoons plain Greek yogurt
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon garlic powder
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. 1

   Heat a non‑stick skillet over medium heat, add the olive oil and toast the flatbreads for 1‑2 minutes per side until lightly crisp; set aside.

2. 2

   In the same skillet, add the chickpeas, cumin, coriander, garlic powder, salt, and pepper; stir‑fry for 2 minutes.

3. 3

   Add the spinach and lemon juice, cooking until the spinach wilts, about 1‑2 minutes more.

4. 4

   Spread the chickpea‑spinach mixture evenly over each flatbread, drizzle with Greek yogurt, and serve immediately.