Chickpea and Tzatziki Lavash

Chickpea and Tzatziki Lavash


This chickpea covered, protein-packed Lavash is ultra savory with a perfect tang from the tzatziki.

  • Author: californialavash


  • 2 sheets Atoria’s Family Bakery Lavash
  • 2 cups cooked chickpeas
  • 1 tbsp. harissa spice blend
  • 2 tbsp. olive oil
  • red onion, thinly sliced for garnish
  • 6 oz. grape or cherry tomatoes, cut in quarters
  • 1/4 cup thinly sliced cucumber
  • ½ cup Greek yogurt
  • 3 oz. baby spinach


  1. Preheat oven to 400F.
  2. In a medium bowl, stir together the chickpeas, harissa, and oil; season with salt and pepper. On a sheet pan, spread the chickpeas in an even layer. Roast, stirring halfway through, until lightly browned, 12 to 15 minutes.
  3. In a small bowl, using a fork or masher, lightly mash cucumber slices. Stir in the yogurt and season to taste with salt and pepper.
  4. Brush the tops of the Lavash lightly with oil. Bake until warmed through, 2 to 3 minutes.
  5. Spread tzatziki on Lavash. Top with spinach, chickpeas, tomato, and onion. Cut each Lavash in quarters and enjoy!
Chickpea and Tzatziki Lavash

In this recipe:

Lavash Traditional

Lavash Traditional