Spiced Chickpeas On Nan With Cucumber Yogurt

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2 medium cloves garlic

Kosher salt

1 medium red onion

1 small red, yellow or orange bell pepper (may substitute 1 cup thinly sliced or shredded carrot sticks from a grocery store salad bar)

Leaves from 8 stems cilantro

Two 15-ounce cans no-salt-added chickpeas

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon crushed red pepper flakes

1/2 teaspoon sweet paprika


4 store-bought nan or flatbread (may substitute your favorite burrito wraps)

Freshly ground black pepper

1/2 seedless (English) cucumber

7 ounces plain low-fat or nonfat Greek-style yogurt

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