Indian Bread Salad Tomatoes Garbanzo Beans Cucumbers Paneer

Indian Bread Salad

Sarah Mickey All Recipes, Bean & Lentil Recipes, Cheese Recipes, Pine Nut Recipes Leave a Comment

Indian Bread Salad with Tomatoes, Garbanzo Beans, Cucumbers & Paneer

Makes 8 Servings

This salad is a refreshing fusion of Italian panzanella and Indian flavors.

The baked chickpeas are also delicious on their own as an easy snack.

Indian Bread Salad
  • Baked Chickpeas:
  • 1 small can Chickpeas, drained & dried
  • 2 tsp Kefta Rub
  • 1 tsp Sherry Vinegar Gran Reserva
  • 1 package Roti (could substitute Whole Wheat Naan)
  • 4 Heirloom Tomatoes, cut into wedges
  • ½ Red Onion, sliced into thin half-moons
  • ¼ cup chopped Fresh Flat Leaf Parsley
  • 1 cup Cherry Tomatoes, halved (we used half red, half orange)
  • 1/2 cup toasted Pine Nuts
  • 1/3lb Paneer, cubed
  • 2 tbsp Apple Cider Vinegar
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Kefta Rub (or to taste)
  • Squeeze of Lemon



Preheat your oven to 500°F.

Spread the chickpeas out on a shallow baking dish & put it in the oven. Roast them for 20 minutes.

Take the chickpeas out of the oven. Sprinkle them with the kefta rub & sherry vinegar.  Jiggle the pan to coat them.  Let the chickpeas cool completely.

Toast the roti or naan on an oiled grill or pan. Crumble or cut it into bite-sized portions.

Toss together the chickpeas, tomatoes (both kinds), pine nuts, paneer, onion & parsley.

Stir in the lemon juice, apple cider vinegar, and additional kefta rub.

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