Ingredients
8 Indian flatbreads
1 can organic garbanzo chickpeas
6 oz Sliced white mushrooms
1 - 2 avocados
3 oz sliced grape tomatoes
1 cup fresh baby arugula
4 oz shredded aged white cheddar cheese
½ cup mayo
1 T black garlic puree/paste
1 T sour cream
1 tsp salt
½ tsp pepper
1 T white vinegar
2 - 3 T olive oil
Fresh basil
Tools
Baking sheet
Frying pan
Directions
Step 1
Brush the flatbreads with olive oil and arrange on a baking sheet. Preheat the oven to 375 degrees.
Step 2
Drain and rinse the chickpeas and clean the mushrooms. Heat a pan on the stove with 2 T butter and then saute the mushrooms first then add the chickpeas, garlic, salt and pepper and cook until the mushrooms are lightly browned and yummers town. Set aside.
Step 3
Prepare the black garlic aioli by combining the mayo with the black garlic puree, sour cream, vinegar, salt and pepper until creamy.
Step 4
To assemble the flatbreads top each flatbread with a pile of the chickpea/mushroom mixture and a handful of cheese. Bake at 375 for 10-15 minutes.
Step 5
Remove the flatbreads from the oven and allow them to cool down for 3-5 minutes. Place them on a serving plate and fill each one with a little bunch of arugula, 2-3 slices of avocado, a couple of tomatoes and then drizzle the sauce on each one plus more on the side. Top with fresh basil and serve immediately.
