Middle Eastern-Style Bread Salad With Garbanzo Beans, Arugula And Olive Vinaigrette Recipe

ingredients

2 sheets lavash bread
OR
2 large pita breads (see note)
2 cloves garlic, mined or pressed
1/3 cup extra-virgin olive oil
3 tablespoons white wine vinegar
1/3 cup chopped marinated olives (green, black or both)
salt and freshly ground black pepper
1 1/2 cup cooked garbanzo beans
OR
1 can (15 ounce size) garbanzo beans
1 cucumber, peeled, seeded and cut into 1/2-inch cubes
1 pint cherry tomatoes, halved
OR
2 medium tomatoes, cored and coarsely chopped
4 cups loosely packed baby arugula, chopped coarse if leaves are large
1/4 pound feta cheese, crumbled

directions

Adjust oven rack to middle position and preheat oven to 400 degrees F. Bake lavash on oven rack until crisp and lightly browned, 4 to 6 minutes. Allow to cool.

In a small bowl or measuring cup, whisk together garlic, olive oil and vinegar until emulsified. Stir in olives and add salt and pepper to taste (vinaigrette will taste very sharp).

In a large bowl, combine garbanzo beans, cucumber, tomatoes and vinaigrette.

Break toasted lavash into bite-sized shards over bowl. With tongs or spatula, fold ingredients together. Add arugula; gently combine. Crumble feta over top and stir lightly to mix. Serve immediately.

NOTE: Do not use lavash crackers.

nutrition data

Nutritional data has not been calculated yet.