Middle Eastern Panzanella

A salad that is a perfect accompaniment to poultry, pork, fish or lamb

Print Recipe Pin Recipe Rate Recipe

Prep Time: 10

Cook Time: 10

Course: Salad

Cuisine: MIddle Eastern

Keyword: anoldiebutafoodie, basking ridge, bedminster, bernardsville, chick peas, cucumbers, far hills, fresno pepper, mint, morris county, morristown, naan, peapack-gladstone, red onion, somerset county, somerville, tahini

Servings:

Calories: 215kcal

Equipment

Williams Sonoma Goldtouch half sheet baking tray
Cutting board
salad bowl

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

US Customary - Metric

Instructions

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