Lunch: Falafel-Spiced Tomatoes and Chickpeas on Flatbread

Recipe by Joshua McFadden, Ava Gene's, Portland, OR To make this tomato-on bread revelation right this very minute, use a prepared flatbread like naan or pocketless pita.

Ingredients

2 garlic cloves, finely chopped
1 teaspoon sumac
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon kosher salt, plus more
2 large heirloom tomatoes, any color, thinly sliced
1 (15.5 –ounce) can chickpeas, rinsed
2 tablespoons red wine vinegar
Freshly ground black pepper
1 small shallot, thinly sliced
1/2 cup parsley leaves with tender stems
3 tablespoons olive oil

Instructions

Combine garlic, sumac, red pepper flakes, coriander, cumin, and 1 teaspoon salt in a small bowl. Arrange tomato slices in a single layer on a rimmed baking sheet and sprinkle garlic mixture evenly over top. Let sit at room temperature at least 30 minutes and up to 1 hour.
Toss chickpeas and vinegar in a medium bowl; season with salt and pepper. Mash chickpeas with a fork until about half are smashed. Add shallot, parsley, and oil and toss to combine; season with salt and pepper. Set aside.

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