Grilled Vegetable Flatbread w/ Lebni Chickpea Sauce

Grilled Vegetable Flatbread

There is this little produce store on my way home and while I was stopping in to grab some bean sprouts, I found this thick sesame covered flatbread called sangak. It looked and smelled so good that I completely revamped our dinner plans! Suddenly flatbread pizza, but with grilled veggies, and some kind of cheese sounded so good. Well, I couldn’t find the cheese that I was imaging (think something between ricotta and feta), but a sauce made of this thick yogurt cheese called lebni and garbanzo beans did the trick!

Lebni is basically a strained yogurt and this┬ásauce isn’t super fussy. Chickpeas ground with any kind of yogurt and a touch of tahini I bet would work great!

Grilled Vegetables
1 Japanese eggplant sliced (or about 1/2- 2 cups of any type eggplant)
1 zucchini sliced
~1 1/2 cup broccoli florets
1/2 large red bell pepper cut in chunks
1/2 red onion cut in wedges
2 garlic cloves chopped
Olive oil

Lebni Chickpea Sauce
1/2 can garbanzo beans (I like Indo-European brand because they are super soft)
3/4 cup lebni or greek yogurt (any yogurt will do)
1 tablespoon tahini

Other Ingredients
1 piece flatbread (thick sangak is amazing!)
Olive oil
Handful mint leaves (optional)
Srirachi (optional, for a spicy kick)

  1. Toss vegetables with olive oil and salt and roast in a 400 degree oven for 25 minutes flipping the veggies half way through roasting. Remove the veggies from the oven, but leave the oven at 400.
  2. Meanwhile blend sauce ingredients together in a food processor or grinder.
  3. Brush the flatbread with olive oil and bake for 4 minutes.
  4. Spread the vegetables over the flatbread, sprinkle with mint, and bake for another 5 minutes.
  5. Drizzle with lebni chickpea sauce and srirachi.

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