Indian Chickpea Naan with Yogurt Smashed Vegetables

Indian Chickpea Naan

with Yogurt Smashed Vegetables


Smashing vegetables may seem odd at first, but once you see how flavorful they become you’ll understand. With all of the crevices ready to soak up minty yogurt dressing, the cucumber and radish really shine. You’ll make a version of naan here and it’s important to keep the heat at medium during cooking. Spread the batter in the skillet a little and wait until it’s lightly browned on one side before you flip. Enjoy your veggies piled high on top.

Comfort Foods Quick and Easy Summer Recipes Spring Recipes Gluten-Free High-Protein Nuts Root Vegetables Leafy Greens Beans/Legumes Dinner Indian
30 min


  1. 1 garlic clove
  2. 1 lemon
  3. 3 tbsp Kite Hill vegan yogurt
  4. 1 Persian cucumber
  5. 3 oz radishes
  6. 4 oz lacinato kale
  7. 1 can chickpeas
  8. 2 tsp Indian spice blend
  9. 3/4 cup almond flour
  10. 2 tbsp tapioca flour
  11. ½ cup Pacific coconut milk
  12. Fresh mint
  13. 1 tbsp + 2 tsp vegetable oil*
  14. Salt and pepper*
  15. **Allergens: Tree Nuts


  • Microplane
  • Baking sheet
  • Small nonstick skillet


Prep the yogurt

Rinse and dry the produce. Preheat oven to 400°F. Grate the garlic clove with a microplane (or finely mince with a knife) and add to a medium bowl. Halve the lemon and add 2 tsp of fresh juice and the Kite Hill vegan yogurt to the bowl. Stir to combine.

Prep the vegetables

Lay the cucumber and radishes on the cutting board. Use a rolling pin, skillet, or the flat side of your knife to smash the vegetables so they split. Use your hands to tear the vegetables into bite-sized pieces and add to the yogurt bowl. Season with salt and pepper. Destem the kale, keep the leaves in large pieces, and add to a separate medium bowl. Add remaining lemon juice, sprinkle with salt, and gently massage the leaves for 1 minute.

Crisp the chickpeas

Drain the chickpeas and dry well with a paper towel. Add chickpeas to a baking sheet and toss in 1 tbsp vegetable oil and Indian spice blend. Season generously with salt and pepper and bake until chickpeas are crispy and lightly browned, about 14 to 16 minutes.

Make the naan batter

In a large bowl, whisk together the almond flour, tapioca flour, and ½ cup of the Pacific coconut milk. Save the remainder of the coconut milk for your own use another time.

Cook the naan

Place a small nonstick skillet over medium heat. Add 1 tsp vegetable oil. Once hot, add half of the batter and tilt the skillet so that it covers the bottom of the pan. Cook until the batter fluffs up, about 4 minutes. Flip the naan and cook an additional 4 minutes. Repeat the process with 1 tsp oil and second half of batter.

Build your wraps

Chop the mint leaves and add to the yogurt smashed vegetables. Divide the kale between the warm naan. Add the crispy chickpeas and yogurt smashed vegetables.