Description
Chickpeas, cucumber, tomato, and herbs tossed in a lemon-olive oil dressing, topped with crispy fried Arabic bread just before serving.
Ingredients
Units
- 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