Spicy Moroccan Bread Salad

Spicy Moroccan Bread Salad
  • Cook Time
  • Prep Time
  • 4Servings


  • 1/2 cup extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1 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


Preheat the oven to 350 degrees . 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.

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.