Whole Grain Crackers with Avocado & Cherry Tomatoes

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large bowl, combine 1 cup whole wheat flour, 1/4 cup oat bran, 2 tablespoons flaxseed meal, 1 tablespoon chia seeds, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1 teaspoon dried rosemary.

Add 3 tablespoons olive oil to the dry ingredients and mix with a fork until crumbly.

Gradually add 1/4 cup cold water, mixing until the dough comes together. You may need slightly more or less water depending on humidity.

Divide the dough in half and place each half on a piece of parchment paper. Cover with another piece of parchment and roll out very thin (about 1/16 inch).

Remove the top parchment, transfer the bottom parchment with dough to baking sheets, and score the dough into cracker-sized squares with a knife or pizza cutter.

Bake for 15-18 minutes, rotating the pans halfway through, until the crackers are golden brown and crisp. Watch carefully as they can burn quickly.

Allow the crackers to cool completely on a wire rack while preparing the toppings.

Drain and rinse 1 cup canned chickpeas, then pat dry. In a food processor, blend chickpeas until smooth.

Scoop the flesh from 3 avocados into a medium bowl and mash with 2 tablespoons lemon juice, 1/2 teaspoon black pepper, and 1/4 teaspoon salt until relatively smooth.

Fold in 1/2 cup Greek yogurt and the chickpea puree until well combined.

Dice 2 cups cherry tomatoes and finely chop 1/4 cup red onion and 1/4 cup fresh basil leaves.

In a small bowl, combine the diced tomatoes, red onion, basil, 1/4 teaspoon red pepper flakes, and a pinch of salt.

To serve, spread the avocado mixture onto the cooled crackers, top with the tomato mixture, and sprinkle with 1/2 cup crumbled feta cheese.

Arrange on a serving platter and serve immediately.