- Level
- very easy
Ingredients
- For the crispy portion
- 1 can
- Compliments chickpeas, rinsed and thoroughly dried
- 540 ml
- 3 to 4
- thick slices À Chacun Son Pain bread, cut into large cubes
- ¼ cup
- Compliments olive oil
- 1 tsp.
- dried oregano
- 1 tsp.
- smoked paprika
- A pinch of red pepper flakes
- Salt and pepper
- For the dressing
- 2 tbsp.
- lime or lemon juice
- ¼ cup
- olive oil
- 1 tsp.
- honey
- 1
- clove garlic, minced
- 1 tsp.
- Maison Orphée organic Dijon mustard
- Salt and pepper
- For the salad
- 1 lb.
- Savoura tomatoes, sliced into large cubes
- 6
- Gen V mini cucumbers, chopped
- ½
- red onion, thinly sliced
- ½ cup
- olives, hand shredded
- 1 cup
- crumbled feta
- 1 to 2 cups
- fresh herbs, chopped (fresh parsley, basil, dill)
Directions
- Step 1
- Preheat the oven to 400 °F.
- Step 2
- Combine all the “for the crispy portion” ingredients” in a bowl. Mix well, then spread on a baking sheet.
- Step 3
- Bake for 20 to 25 minutes or until the chickpeas are crispy and the bread is golden brown. Let cool.
- Step 4
- Combine all the “for the dressing” ingredients together. Set aside.
- Step 5
- On a baking sheet (or in a large bowl), combine all the “for the salad” and “for the crispy portion” ingredients along with the dressing. Give it a taste and try not to EAT IT ALL!
