INGREDIENTS
1 15.5 ounce can
Chickpeas
1/2 tsp
Coriander, ground
2
Garlic cloves
2
Heirloom tomatoes, large
1/2 cup
Mint, fresh
1/2 cup
Parsley, fresh
1/2 cup
Parsley leaves with, stems tender
1
Persian cucumber
1
Shallot, small
1
Hot sauce
2 cups
All-purpose flour
3/4 tsp
Baking powder
2
Black pepper, Freshly ground
3 tsp
Kosher salt
1
Kosher salt and freshly ground black pepper
1/2 tsp
Red pepper flakes
1/2 tsp
Sugar
1 tsp
Sumac
7 tbsp
Olive oil
2 tbsp
Red wine vinegar
1/2 tsp
Cumin, ground
1 3/4 cups
Yogurt, plain