Ingredients
Method
- Preheat oven to 400°F (or temperature indicated on naan package).
- While oven preheats, heat oil in a large, non-stick skillet over moderate heat. Add garlic and sauté until fragrant, about 30 seconds. Add drained chickpeas, cumin, coriander, paprika, salt and pepper and cook, stirring occasionally, until heated through.
- Heat naan according to package directions (for me, this was 2-3 minutes at 400°F). Remove from oven and top with a layer of tzatziki, making sure to leave a border around ½ to 1 inches around the edge of the naan. Top with spiced chickpeas, sliced tomato, red onion, a healthy drizzle of tahini, Sriracha, and chopped herbs.
- Use a pizza cutter to cut into wedges. Serve with lemon wedges alongside.
Video
Notes
A full can of chickpeas will make 2 generous servings worth, and you can even stretch it to 3 pieces of naan if you’d like.
You could also arrange this on a larger pizza crust or piece of flatbread to serve more people. Or get itty bitty mini naan or naan chips and serve this up on an appetizer platter.
