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Mediterranean Bread Salad with Chickpeas Recipe

Mediterranean Bread Salad with Chickpeas recipe


This is a yummy salad with crunchy bread, juicy tomatoes, and creamy cheese. It has beans and cucumbers too. You mix it all with a tasty dressing and eat it for lunch or dinner.


1 x (400 g) can chickpeas, drained and rinsed
1/2 English cucumber, diced
1 small package fresh mint, leaves picked
1 x (200 g) package feta cheese, crumbled
1 clove garlic, minced
2 cups cherry tomatoes, halved
1 red onion, thinly sliced
2 multigrain bread rolls, cut into 1-inch cubes
1/4 teaspoon black pepper
1 tablespoon honey
3 tablespoons extra virgin olive oil, plus more for toasting bread
2 tablespoons balsamic vinegar
1/2 teaspoon salt


Wash and dry the cucumber, mint, and cherry tomatoes.
Dice the cucumber into 1/2-inch pieces and add to a large salad bowl.
Halve the cherry tomatoes and add them to the bowl.
Pick the mint leaves, discard the stems, and tear the leaves roughly with your hands. Add to the bowl.
Thinly slice the red onion and add to the bowl.
Crumble the feta cheese into the bowl.
In a small bowl, whisk together the minced garlic, 3 tablespoons olive oil, balsamic vinegar, honey, salt, and black pepper to create the dressing.
Heat a drizzle of olive oil in a nonstick skillet over medium heat.
Add the bread cubes to the skillet and toast, stirring frequently, until golden and crispy, about 5 minutes. Transfer to a plate.
Add the chickpeas to the salad bowl.
Pour the dressing over the salad and toss to combine everything well.
Just before serving, add the toasted bread cubes to the salad and give it a final toss.
Serve the salad immediately, or let it sit for a few minutes to allow the flavors to meld.

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