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Chickpea & Spiralized Zucchini Greek Flatbread Recipe

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes


  • 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

For Tzatziki Sauce:

  • 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


  1. 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.
  2. In a medium skillet on medium heat, heat the oil and garlic until aromatic, about 1 minute, careful not to burn the garlic.
  3. Add chickpeas, paprika, cayenne, salt and pepper, stirring occasionally for about 3-4 minutes until the chickpeas start to brown.
  4. 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.
  5. While the vegetables are cooking, cook 2 eggs over-easy or to your personal preference of done-ness.
  6. 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!

Recipe Notes

Makes 2 pitas