Tandoori Chickpea Naan Bread
Spiced chickpea filling wrapped in naan bread with tandoori marinade, garam masala, and yogurt. Baked until bread is warm and filling is tender.
Ingredients
Method
In a large mixing bowl, combine Greek yogurt, garam masala, minced garlic, minced ginger, and lime juice; stir until smooth.
Add drained chickpeas, diced red onion, diced bell pepper, chopped cilantro, and salt to the yogurt mixture; toss until chickpeas are evenly coated.
Let filling sit at room temperature for 10 minutes to allow flavors to meld.
Preheat oven to 400°F. Brush both sides of each naan bread with olive oil.
Place naan on a baking sheet. Spoon chickpea filling evenly onto one half of each naan, leaving a 1-inch border.
Fold naan in half over the filling to create a half-moon shape; press edges gently to secure.
Bake for 20–25 minutes until bread is golden and warmed through.
Remove from oven and serve warm, optionally with lime wedges or cilantro garnish.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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