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Prep Time: 15 min |
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Ready In: 10 min |
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Serves: 4 |
Ingredients
| 2 bags | O'Doughs O'Dippers Original or Garlic and Chive |
| 2 tbsp | Olive oil |
| Salt and freshly ground black pepper | |
| 1 cup | Canned chickpeas, rinsed and drained |
| 1 tbsp | Smoked paprika |
| 6 | Cherry tomatoes, cut into halves |
| ½ | Small English cucumber, finely diced |
| ¼ cup | Kalamata olives, pitted and roughly chopped |
| ¼ cup | Pepperoncini, seeded and sliced |
| 1 | Small red onion, peeled and finely diced |
| ½ cup | Feta Cheese, crumbled |
| 2 | Green onions, sliced |
| 3 tbsp | Fresh parsley, chopped |
| Tzatziki and hummus for serving |
Method
Preheat the oven to 375ºF.
Line a baking sheet with parchment paper and arrange the O'Dippers in a single layer, brush with 1 tablespoon of the olive oil and season with salt and pepper.
Place chickpeas in a medium bowl, add the remaining 1 tablespoon of olive oil and season with salt, pepper, and smoked paprika. Place a second baking sheet lined with parchment paper and arrange the chickpeas in a single layer.
Place both sheets in the oven and bake for 10 minutes, tossing each halfway through.
Transfer naans to a heatproof plate, top with roasted chickpeas, tomatoes, cucumber, olives, and red onion; top with feta cheese and return to the oven for 3-5 minutes or until cheese softens slightly.
Garnish with green onions and parsley, serve immediately with tzatziki and hummus.