Turmeric Chickpea Power Flatbread with Spiced Chicken & Garlic Yogurt Drizzle
High-protein, gluten-free chickpea flatbreads are exploding on Pinterest for their versatility and quick prep. This version features golden turmeric-infused batter topped with cumin-rubbed chicken and a bright yogurt sauce. Perfect for meal prep or a fast weeknight dinner with 25g protein per serving!
Ingredients
- 1.5 cups chickpea flour
- 3/4 cup plain Greek yogurt (2% or full-fat)
- 1 tsp turmeric
- 1/2 tsp baking soda
- 3/4 cup water
- 12 oz boneless chicken breast, thinly sliced
- 2 tsp ground cumin
- 1 red bell pepper, julienned
- 1 small red onion, thinly sliced
- 1 tbsp olive oil
- For drizzle: 1/2 cup Greek yogurt, 1 garlic clove (minced), 1 tbsp lemon juice, salt to taste
- Fresh cilantro for garnish
Instructions
- Whisk chickpea flour, turmeric, baking soda, and 1/4 tsp salt in a bowl. Add Greek yogurt and water; mix into smooth batter. Let rest 10 mins.
- Toss chicken with cumin, 1/2 tsp salt, and black pepper. Heat oil in skillet; cook chicken 5-6 mins until golden. Remove and set aside.
- In same skillet, sauté bell pepper and onion 4-5 mins until tender-crisp.
- Heat non-stick pan over medium. Pour 1/3 cup batter per flatbread, swirling to form 6-inch circles. Cook 2-3 mins per side until golden.
- Mix yogurt drizzle ingredients in a small bowl; set aside.
- Assemble: Spread warm flatbreads with extra Greek yogurt base. Top with chicken, pepper-onion mix.
- Drizzle generously with garlic yogurt sauce and sprinkle fresh cilantro.
- Optional: Add pickled red onions or chili flakes for extra zing.
Chef's Note
For ultra-crispy edges, let the batter rest and cook flatbreads in a lightly oiled cast iron pan.
Make-Ahead Tips
Store components separately: cooked flatbreads (3 days fridge), chicken/veggies (4 days fridge), and yogurt drizzle (2 days fridge).
Substitutions
Chicken → shrimp or chickpeas; Greek yogurt → dairy-free yogurt; bell pepper → zucchini ribbons.