Name: Chickpea Flatbreads With Burst Tomato Sauce
Cook time: 15 minutes
Total time: 35 minutes
Yield: 4 servings
Ingredients: 1 cup chickpea flour; 10 Tbsp. extra-virgin olive oil, divided, plus more for serving; 1½ tsp. kosher salt, divided; 2 pints cherry tomatoes, halved if large; 2 garlic cloves, finely chopped; 1 (15-oz.) can chickpeas, drained, rinsed; 1 Tbsp. dried oregano; 1 tsp. sherry or red wine vinegar; ¼ tsp. smoked paprika (optional); 2 Tbsp. cold unsalted butter, cut into pieces; 1 cup coarsely crumbled feta (about 5 oz.); Baby greens, such as arugula, kale, or spinach, and lemon wedges (for serving)

Olive oilbased chickpea flatbread distributed between two plates with burst tomato sauce and baby greens.

Chickpea FlatbreadPhoto by Chelsea Kyle, Food Styling by Simon Andrews

These crispy-edged flatbreads are made from just chickpea flour, water, olive oil, and salt. Use them to dip and scoop a saucy, sweet-tart mix of burst tomatoes and chickpeas, or pile the sauce on top, add feta and greens, and eat with a knife and fork.

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