Why does fried bread in a salad work so well? Because it absorbs the lemon dressing and turns chewy and crunchy at the same time. Arabic bread cut into small pieces and fried in oil until crispy. Tossed into a salad of drained chickpeas, chopped cucumbers, onion, tomato, fresh parsley, and fresh mint. Dressed with lemon juice, olive oil, salt, and pepper.
The fried bread goes on last, right before serving. It needs to be warm and crunchy when it hits the cold, dressed salad. Within minutes, the pieces start absorbing the lemon dressing and softening at the edges while staying crisp in the centre. That window of texture is what makes this salad worth making.
Tips for Making Chickpea Salad with Crispy Bread
Fry the bread until deeply golden
Cut the Arabic bread into small pieces, about one inch square. Fry in oil over medium heat until golden and crispy on all sides.
Drain on paper towels. The bread should snap when you break it. If it bends, it needs more time in the oil.
Dress the salad before adding the bread
Toss the chickpeas, cucumbers, onion, tomato, parsley, and mint with the lemon juice, olive oil, salt, and pepper. Let it sit for a few minutes.
Add the fried bread just before serving. If it sits in the dressing for more than five minutes, it loses its crunch entirely.
Chickpeas Salad
- Total Time: 15 minutes
- Yield: Serves 3
- Diet: Vegetarian
Description
Chickpeas, cucumber, tomato, and herbs tossed in a lemon-olive oil dressing, topped with crispy fried Arabic bread just before serving.
Ingredients
- 1 cup drained chickpeas
- 1 large arabic bread
- oil for frying bread
- 2 large cucumbers
- 1 small onion
- 1 large tomato
- 1/4 cup fresh parsley
- 1/4 cup fresh mint
- juice of 1 lemon
- 2 tablespoons olive oil
- salt to taste
- pepper to taste
Instructions
- Cut the Arabic bread into small pieces and fry in oil until crispy. Set aside.
- In a large bowl, combine the chickpeas, cucumbers, onion, tomato, parsley, and mint.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Add the fried bread pieces just before serving to maintain their crispiness.
Notes
- Fry the bread until it snaps when you break a piece, not just golden. If it bends, it needs more time in the oil.
- Add the fried bread right before serving. Past five minutes in the dressing it goes soft everywhere instead of just at the edges.
- No Arabic bread on hand? Pita is the closest substitute, or brush pieces with oil and bake at 375°F for about eight minutes for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 10
- Carbohydrates: 30
- Fiber: 6
- Protein: 8
Frequently Asked Questions
What is Arabic bread?
A thin, round flatbread similar to pita but thinner. It puffs when baked and fries into light, crispy pieces. Pita bread works as a substitute.
Can I bake the bread instead of frying?
Yes. Brush with olive oil and bake at 375 degrees F (190 degrees C) for about eight minutes until crispy. The texture is lighter and less rich than fried.
Can I use canned chickpeas?
Yes. Drain and rinse them well. One cup of canned chickpeas works the same as cooked dried chickpeas.
