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Spicy Moroccan Bread Salad

April 2008

Spicy Moroccan Bread Salad

Shimon & Tammar enlarge

By: Jean Galton
From: On Hand » Part of these menus: Bacon-Avocado Griddle Pizzas and more! »
On Hand: Main-Course Salads »

people tried this recipe.

Key:
These recipes can be made in 30 minutes or less.Fast
Our veggie-friendly dishes have no meat or fish.Veg Out

  • 4 Servings
  • Prep 15 min
  • Cook 15 min (plus standing)

Ingredients:

  • 1/2 cup extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • One 1-pound peasant loaf, torn into 1/2-inch pieces
  • Salt and pepper
  • 4 ribs celery with leaves, sliced
  • 1 cup canned chickpeas, drained
  • 4 ounces jarlsberg cheese, cut into 1/4-inch cubes
  • 1/2 cup slivered almonds, toasted
  • 1/4 cup red wine vinegar

Sweeten the deal
Add golden raisins.

Directions:

  1. Preheat the oven to 350°. In a large bowl, combine 1/4 cup olive oil, the garlic and cumin. Add the bread and toss; season with salt and pepper. Scatter on a baking sheet and bake, tossing occasionally, until toasted.

  2. In the same bowl, mix the celery, chickpeas, jarlsberg, almonds, vinegar and remaining 1/4 cup olive oil. Add the bread and toss. Let stand for 1 hour. Season with salt and pepper.

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