Chickpea Flatbreads With Garlicky Tahini Sauce
[Vegan, Gluten-Free]

To Make the Chickpea Flatbreads:

1. Sift together the chickpea flour and sea salt in a large bowl. Whisk in the warm water and 3 tablespoons melted coconut oil. Cover the bowl with a clean tea towel and let sit at room temperature for a minimum of 30 minutes.
2. Heat a large skillet (cast iron, preferably) over medium high heat. Melt 2 teaspoons of coconut oil in the pan. Add half the batter and tilt the pan so that it spreads evenly across the entire bottom of the pan. Cook for 5-8 minutes, until bubbles form on the surface and the batter turns from shiny to opaque. Carefully flip over, and cook for another 2-3 minutes or until the bottom is lightly golden. Remove flatbread from the pan and cover with a clean tea towel or place on a baking sheet in a 200°F oven to keep warm. Repeat with remaining batter.
3. At this point, you can allow the flatbreads to cool and then freeze it in a well-sealed freezer bag. To reheat, place on a baking sheet in a 300°F oven until hot.

To Make the Garlicky Tahini Sauce:

1. Crush the garlic with a knife and place in a small bowl or mortal and pestle place. Sprinkle salt over the garlic, and crush together until a smooth paste forms.
2. Add the lemon juice, tahini, and cayenne pepper. Thin with water and adjust seasoning to taste. Store any remaining sauce in a sealed container in the refrigerator.

To Assemble:

1. Place warm flatbread on a flat surface and drizzle with garlicky tahini sauce.
2. Sprinkle cucumber, radish, olives, romaine lettuce, red onion, and chickpeas over top.Drizzle with olive oil and a little more garlicky tahini sauce. Sprinkle with sumac, to taste.