Sunday, September 27, 2009
Add a Middle Eastern touch with this refreshing salad jam-packed with bright vegies, fibre-full chickpeas and crunchy bread crisps.
Preparation Time 15 minutes
Cooking Time 15 minutes
Ingredients (serves 10)
2 pieces wholemeal Lebanese bread
Olive oil spray
1 tbs sumac
2 tbs fresh lemon juice
1 1/2 tbs olive oil
1 x 400g can chickpeas, rinsed, drained
2 x 250g punnets grape tomatoes, halved
2 Lebanese cucumbers, quartered lengthways, thickly sliced
2 small red capsicums, deseeded, coarsely chopped
6 shallots, ends trimmed, thinly sliced
1 cup chopped fresh continental parsley
1 cup fresh mint leaves
1. Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Spray the bread with olive oil spray and place on the lined tray. Sprinkle with 1/2 teaspoon sumac. Bake in oven, turning once, for 10-12 minutes or until crisp and light golden. Set aside on the tray to cool completely. Break into bite-sized pieces.
2. Whisk together the lemon juice and oil in a jug.
3. Combine the chickpeas, tomato, cucumber, capsicum, shallot, parsley, mint and remaining sumac in a large bowl.
4. Add the dressing to the salad and toss to combine. Season with pepper. Add the bread and toss to combine. Serve.
Notes & tips
Time plan tip: Prepare this recipe to the end of step 1 up to 1 day ahead. Store the bread in an airtight container. Continue to the end of step 3 up to 4 hours ahead. Store the dressing and salad in separate airtight containers in the fridge. Continue from step 4 just before serving.
Good Taste - December 2007, Page 63
Recipe by Anneka Manning
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