Cuisine: vegetarian

Source: Joe George

Prep time: 20 minutes

Number of servings: 4-6 servings


  • 2 teaspoons minced garlic
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup chopped mint
  • 1/2 cup lemon juice
  • 3/4 cup olive oil
  • 1 loaf flatbread
  • 6 leaves romaine lettuce, torn into 1 inch pieces
  • 1 diced cucumber
  • 2 diced tomatoes
  • 1/2 cup sliced green onions
  • 1/2 cup diced bell pepper
  • 1/2 cup chickpeas


In a small bowl, combine the garlic, salt, pepper, mint, lemon juice, and olive oil. Let stand for 1/2 hour. Toast the bread in a 350 oven for 5 minutes, or until it is golden brown and crispy. Break the toasted bread into 1-inch pieces. In a large bowl, combine the bread, romaine lettuce, cucumber, tomatoes, green onions, bell pepper, and chickpeas. Drizzle the dressing mixture over the salad and toss gently but thoroughly. Arrange the salad on a platter or separate plates; serve chilled.

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