This Chickpea & Spiralized Zucchini Greek Flatbread is a quick meal that comes together in about 10 minutes. Perfect for lunch or dinner. Or you can even put an egg on it and call it brunch! Perfect for hot summer days.
I have been hit with the creativity bug when it comes to my recipes and photography. I don’t know what it is, but I’m not going to complain.
A few weeks ago, I was looking for something to eat for lunch. We didn’t have any leftovers from the night before. It was late in the week, so we were running low on ingredients. So I just started pulling things from the fridge trying to figure out how I could make something remotely edible and make my growling stomach shut up.
Little did I know that this would turn out to be one of the best recipes I had ever made in my entire life. It was love at first bite, and I knew it was only a matter of time before I whipped it all together again so I could photograph and share it with you
Back to this whole creativity thing. I don’t know if it’s because I attending a photography class a few weeks ago or what, but I’m just feeling so inspired every time I pick up my camera to shoot food. I’m seeing it all in a different light and feel like I can just play with my camera and food for hours.
I mean, this really is the best job ever, isn’t it?
What other jobs allow you to play with your food for 2-3 hours?
And as a photographer, I have to say, I enjoy shooting food a million times more than I do humans.
Food doesn’t move unless I move it. I direct the food’s good side toward the camera, and then it just stays there. Most food can hang out and be patient with me while I’m letting the creativity fly for a few hours… unless of course we’re talking ice cream, then that’s a completely different story.
And the absolute best part? When the shoot is finished, I have free lunch!
Photographing kids doesn’t quite have the same benefit. All you’re left with at that point is a cranky kid who just wants to run amuck and mess up his nice clothes and hair. Let’s pretend I don’t know this from experience.
People tell me all the time that I have the best job in the entire world, I have to say that I agree. There are definitely some moments when it would be easier to work at a job that brings in a steady paycheck every couple of weeks.
But I would have to give up so much.
The freedom of my schedule. All the new foods I get to try. Getting to stay home with my kiddo. Expanding my creativity. Making tons of new friends through the internet.
It’s truly the best ever.
I feel so lucky to have a job that allows me to think for myself and not to be confined by set rules of an industry.
Back when I worked in insurance (blegh!) there was no room for movement in my head. It was cut and dry. Black or white. Left or Right. Up or Down. There was no middle ground. There was no outside the box. It just was what it was, and I had to live with that, and that’s just not me.
Because when it comes down to it, my brain likes to go outside the norm. My brain likes to think bigger. My brain likes to take it up to the next level. And you know what?
Sometimes, you just gotta put an egg on it…
[Tweet “Sometimes you just gotta put an egg on it!”]
As I was photographing this recipe, I thought, “This needs more. This needs something that will take it over the top.”
EGG! Runny, Drippy, Oozey Egg!
Not only did the egg kick up the appearance of this flatbread, but the flavor profile jumped up about 10 points. As did the protein factor!
- 1 Tablespoon extra virgin olive oil
- 2 cloves garlic , minced
- 1/2 cup chickpeas
- 1/2 large zucchini spiralized or diced
- 3/4 cup grape tomatoes , halved
- salt & pepper
- 1 teaspoon paprika
- pinch of cayenne
- 2 eggs , over-easy
- 2 whole wheat pitas
- feta cheese , optional
- 1/2 large cucumber , seeded & shredded
- 1/2 cup plain greek yogurt
- 1/2 teaspoon minced garlic
- salt & pepper
- 1 Tablespoon dried dill
- 1/2 teaspoon onion powder
- To make tzatziki sauce, squeeze all the water out of the shredded cucumber in a paper towel or cheesecloth. Combine with all other sauce ingredients, mixing completely. Place in the fridge until ready to use. Can make ahead up to a day in advance. Just stir well again before using.
- In a medium skillet on medium heat, heat the oil and garlic until aromatic, about 1 minute, careful not to burn the garlic.
- Add chickpeas, paprika, cayenne, salt and pepper, stirring occasionally for about 3-4 minutes until the chickpeas start to brown.
- Add in the spiralized (or diced) zucchini and tomatoes along with another dash of salt and pepper. Cover your skillet with a lid and let cook for a few minutes until zucchini and tomatoes have softened.
- While the vegetables are cooking, cook 2 eggs over-easy or to your personal preference of done-ness.
- To assemble, spread tzatziki sauce on two pita breads. Top with chickpea mixture and a sprinkling of feta cheese. Finish off with an egg, and dig in. Enjoy!
Makes 2 pitas