This is my take on this staple salad.
Middle Eastern Panzanella
215kcal
Ingredients
- 8.8 oz naan
- 1 15.5 oz can chick peas
- 1 cup cherry tomatoes
- 1 English cucumber
- 1 half yellow pepper
- 1/2 red onion
- 3 tbsp fresh mint finely chopped
- 2 tbsp tahini
- 2 tbsp olive oil extra virgin
- 2 tbsp white wine vinegar
- 1 tbsp water
Equipment
Method
- Preheat oven to 425°
- Rinse chick peas and place on one half of the baking sheet. Mix with a bit of olive oil, salt and pepper. Coat the naan with scant amount of olive oil. Place on the other half of the baking sheet and bake for 10 minutes, turning half way through. Let cool before mixing with other ingredients
- Cut the cucumbers into half moons
- Slice the onion thinly
- Thinly slice the pepper
- add 2 tablespoons of the chopped mint
- add the whole cherry tomatoes
- Tear the naan into bite sized pieces and add along with the chick peas
Dressing
- Mix the tahini, olive oil, white wine vinegar and remaining tablespoon of mint. Whisk until mixed well and thin slightly if preferred with the water. Toss salad with dressing and serve immediately
Nutrition
Calories215kcalCarbohydrates25gProtein5gFat11gSaturated Fat2gCholesterol3mgSodium291mgPotassium178mgFiber2gSugar3gVitamin A280IUVitamin C9mgCalcium52mgIron1mg
