Middle Eastern Panzanella

Good morning Darlings,

This is my take on this staple salad.  I paired this with Roast Duck with Za’taar and Cognac

Middle Eastern Panzanella

A salad that is a perfect accompaniment to poultry, pork, fish or lamb
Prep Time: 10 minutes
Cook Time: 10 minutes
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: 6
Calories: 215kcal


  • 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


  • 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


  • 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


Calories: 215kcal | Carbohydrates: 25g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 291mg | Potassium: 178mg | Fiber: 2g | Sugar: 3g | Vitamin A: 280IU | Vitamin C: 9mg | Calcium: 52mg | Iron: 1mg
Tried this recipe?Let us know how it was!