Greek Vegetables with 3-ingredient Flatbread

I love Mediterranean food. Give me a plate of fava with seasonal veg, a glass of Retsina, and a piece of baklava and you've got a happy lady. Now this recipe is none of those things but it for sure was delicious.

Many of my client, friends and family are sensitive to gluten (including myself . So although traditional pita and tzatziki are no longer on the menu, I've created a distant cousin that might just surpass the original. The flatbread is made from chickpea flour giving it a fiber and protein upgrade. The tzatziki is still tangy and delicious but has a slight nuttiness from the cashews. Top it off with some awesome Greek roasted veg and you've got a killer meal. (P.s. Retsina still pairs well).


Greek Seasoned Veg

  • 3 broccoli stems peeled *if you don't have broccoli stems laying around you can use zucchini, kolrabi as well
  • 1 large carrot
  • 10 green beans
  • 1 tsp oregano, thyme and garlic
  • 1 T olive oil

Preheat oven to 375* F. Slice carrots, and broccoli stems into uniform match stick piecesSlice green beans lengthwise. Place all vegetables in a bowl with herbs, drizzle and toss with olive oil and salt to taste. Place veggies on a baking sheet and put in the oven for about 15-20 minutes.

Chickpea Pancake

  • 1 cup sprouted chickpea flour
  • 3/4 cup water
  • 1 T melted olive oil
  • 1 tsp salt
  • 1 tsp fresh mint optional

Mix warm filtered water and oil into chickpea flour and whisk until there are no clumps. Heat a non stick skillet and coat with small layer of olive oil or ghee. When pan is hot pour 1/4 chickpea batter into pan and swirl so that it is evenly spread. Cook for about 2 minutes on each side and set in oven to keep warm.

Cashew Dill Yogurt

  • 1/2 cup cashew yogurt** 
  • 1 T lemon juice
  • 1/2 tsp onion powder
  • 1/4 cup fresh dill minced 

Place all the ingredients in a bowl and whisk together until delicious. Set aside.

Assemble. Give everyone a pancake top with veg and douse with yogurt sauce. Eat enjoy and like your plate.

**If you don't have cashew yogurt you can use 1/4 cup cashew butter mixed with 2 T water and an additional 1 T lemon juice.