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
Brush the flatbreads with olive oil and arrange on a baking sheet. Preheat the oven to 375 degrees.
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.
Prepare the black garlic aioli by combining the mayo with the black garlic puree, sour cream, vinegar, salt and pepper until creamy.
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.
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.