For the Flatbread Bowls

• 4–6 Flatout® Flatbread (Protein Up or your choice), thawed

For the coleslaw dressing

• 1 large lemon, juice of
• 2 tbsp white wine vinegar
• 1/2 cup extra virgin olive oil
• 4 garlic cloves, chopped
• salt and pepper
• 1 tbsp ground sumac, more if you like
• 1 tbsp dried oregano
• 1 tsp crushed red pepper flakes, optional

For the Coleslaw

• 1/3 whole green cabbage head, thinly sliced or chopped
• 1/3 whole red cabbage head, thinly sliced or chopped
• 2 carrots, grated
• 6 radishes, trimmed, chopped or sliced into thin sticks
• 2 celery sticks, chopped
• 3 green onions, trimmed, and chopped (both the green and white parts)
• 2 cups chopped parsley leaves
• 2 cups chopped mint leaves
• 2 tbsp freshly grated ginger root
• 1 14-oz can chickpeas (optional, to be added at the end)

For the Salmon

• 1.5 LB Salmon Fillet (or 4 6-oz salmon fillet pieces)
• Salt and pepper
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp ground sumac
• 1/2 lemon, juice of
• Extra virgin olive oil