Lebanese Bread Salad with Chickpeas

Name: Lebanese Bread Salad with Chickpeas
Cuisine: Lebanese
Ingredients: 1½ cups cooked chickpeas or 1 (15.5-ounce) can chickpeas, rinsed and drained; 1½ cups cooked chickpeas or 1 (15.5-ounce) can chickpeas, rinsed and drained; 1 small red onion, minced; ½ small red or yellow bell pepper, seeded and chopped; ½ small red or yellow bell pepper, seeded and chopped; 1 large tomato, chopped; 1 large cucumber, peeled, seeded, and chopped; 2 large or 4 small whole-wheat pita bread rounds; 2 cups shredded romaine lettuce; ⅓ cup chopped fresh mint; ⅓ cup chopped fresh Italian parsley; 2 garlic cloves, mashed to a paste; 2 garlic cloves, mashed to a paste; 2 teaspoons tahini; ⅓ cup freshly squeezed lemon juice; ¼ cup olive oil; ½ teaspoon salt; Pinch of cayenne pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Soy-Free the Lebanese have a delicious bread salad that’s similar to Italian panzanella. It’s called fattoush, and they make it with stale pita bread. I use whole-wheat pita for added flavor and nutrition. The addition of chickpeas and tahini is a departure from the traditional version, but they add lots of protein, turning this refreshing salad into a one-dish meal.

Ingredients

Asia
Lebanon
Vegan

Ingredients

Method