I finally took the plunge and bought a new lens for my DLSR camera. I follow so many bloggers who praise their 50 mm lens, and I have been envious for too long! My parents bought me this 35 mm outdated model Canon lens on Amazon as a very belated birthday gift (my birthday was in February, btw) and I am already in love with it! I bought a 35 mm instead of 50 mm because my camera (EOS 40D) has a 1.6x zoom so with a 35 mm lens I end up at about 56 mm total. Gosh, there is so much to know about cameras, lenses, and photography out there. I’m glad I did some research and found a lens that wasn’t too expensive and that I could return to Amazon if needed.
It’s going to take a little getting used to since I’ve been using a 18-45 mm lens since I started this blog two years ago. I’m excited to do some experimenting, reread some of my favorite photography resources, and really take my pictures to the next level!
Now, onto this flatbread… to. die. for. I feel like I say that about a lot of recipes I share with you here, but that’s because I only bring the best to this little corner of the internet. This flatbread sounded like it would be fine in my mind, but then I made it and was actually surprised by how good it came out. I was sent a few spice mixes from Raw Spice Bar to try and chose to roast the cauliflower and chickpeas in a Peruvian Spice Rub (paprika, chili powder, black pepper, cumin and oregano). In place of a similar spice blend, I recommend making a homemade mix like this cajun one, or you could just get creative! I don’t think you can go wrong here…
I let the vegetables/chickpeas cool to room temperature after roasting them and then assembled the flatbread. Besides the roasting, I kept things pretty simple with a whole toasted pita, roasted garlic hummus, and a drizzle of greek yogurt over the whole thing. The greek yogurt really pulled it all together with a cooling flavor.
Daniel is here (*party emoji* *firework emoji* *kissy face emoji*) and we will definitely be making more flatbread for dinner tonight, so I hope you’ll join us!
- 2 cups raw cauliflower florets, chopped into equal sizes
- 1 15 oz. can of chickpeas, rinsed and drained
- 3 tablespoons olive oil
- 1/2 packet of Raw Spice Bar Peruvian Spice Rub (~3 teaspoons)
- 4 whole wheat pita breads
- 8 tablespoons roasted garlic hummus (2 T per flatbread)
- roasted cauliflower and chickpeas
- 4 tablespoons nonfat greek yogurt
- milk or water to thin greek yogurt
- sea salt, ground pepper, baby arugula to top, optional
- Preheat oven to 400 degrees F.
- Toss cauliflower in 1 tablespoon olive oil and 1 teaspoon spice mixture. Spread on a baking sheet and bake for about 20 minutes, or until lightly browned.
- While cauliflower bakes, blot chickpeas with paper towel until completely dry. Discard any skins that have rubbed off. Once completely dry, toss chickpeas in 1 tablespoon olive oil and 2 teaspoons spice mixture.
- Bake chickpeas separately from cauliflower for 30-40 min, tossing occasionally, until browned and crispy.
- Set cauliflower and chickpeas aside and let cool to room temperature.
- Toast whole pitas (in a toaster oven or large oven at 400 degrees F for ~5 min or until lightly brown). Top each pita with two tablespoons of hummus and 1/4 the mixture of roasted cauliflower/chickpeas.
- Thin out greek yogurt with 1- 2 teaspoons milk or water in a small bowl, and drizzle on top of flatbreads.
- Sprinkle each flatbread with sea salt, ground pepper, and baby arugula (optional).
I received free samples from Raw Spice Bar that are mentioned in this post. I was not compensated for my time and all opinions are mine.