Crispy Flatbread Salad – She likes food

This Crispy Pita Bread Salad has few ingredients but is so flavorful and delicious! Great for a summer side dish or even a light lunch!

I feel like most of my recipes lately have used similar ingredients, but I just can’t get enough of all these delicious summertime staples! It’s fresh and healthy and when you combine them, so satisfying! This Crispy Flatbread Salad is one of my absolute favorites!

Zucchini is the only veg in my garden that’s ready so far this summer, but luckily there are many farmers markets nearby so I can stock up on summer-fresh produce until mine is ready!

Recipe ingredients for crispy flatbread salad

• pita bread – I used whole wheat flatbread for this recipe, but any type of flatbread or even flatbread would work.
• tomato – I love cherry tomatoes so I used them and cut them in half so they’re easier to eat. If you’re using regular-sized tomatoes, just chop them up into small pieces.
• cucumber – I love using English cucumbers because they have thin skin and small seeds, but any type of cucumber will do.
• Red onion – You all know that I love to add raw red onions to my salads! If you don’t like red onions like I do, you can use chopped scallions and shallots, or just leave them out. If you want a milder red onion flavor, slice your onion and then soak it in cold water for a few minutes.
• Chickpeas – Chickpeas add some extra protein and pair well with the other flavors in the salad. White beans can also be used.
• Fresh herbs – My garden is full of fresh herbs right now, so I used a mix of parsley, dill and mint. You can use any type of fresh herbs you like! I also add some dried oregano.
• garlic – I love raw garlic so I added 3 minced garlic cloves but you can adjust the amount if you like less or more.
• dressing – I made a very simple dressing for this flatbread salad, just adding olive oil, red wine vinegar, and salt and pepper to taste.

Here’s how to make this easy Crispy Pita Salad Recipe

1. Start toasting your flatbread. Preheat oven to 425 degrees F. I like to tear my flatbread into small pieces, but you can also cut them with a knife. Place flatbread on a large baking sheet and toss with olive oil and salt. Bake until flatbread is crispy and beginning to brown. Remove from the oven and let cool for a few minutes while you prepare your veggies.
2. In a large bowl, combine the crusty flatbread, sliced ​​tomatoes, cucumber, red onion, chickpeas, fresh herbs, and garlic. Stir until well combined, then add the olive oil, red wine vinegar, and salt and pepper. Blend again until all the ingredients are coated in the dressing. Feel free to add additional fresh herbs and adjust salt and pepper to taste.

Frequently asked questions about the recipe

• Is this recipe gluten free? No, I used regular whole wheat flatbread, but you can easily use gluten-free flatbread or flatbread to make it gluten-free.
• Is this recipe vegan? Yes! But if you’re not vegan, feta cheese would be a great addition! You can also add vegan feta cheese.
• Can I make this salad ahead of time? I would not recommend making this salad too far in advance. If this salad is too long, the flatbread will become soggy. If you want to make it ahead of time, I would recommend leaving the flatbread outside until ready to serve.
• How should this flatbread salad be stored? I keep it in an airtight container in the fridge. However, the flatbread will become mushy if stored for too long.

Do you have a question that I haven’t answered? Ask me in the comments section below and I’ll get back to you as soon as possible!

Looking for easier summer salad recipes

Rainbow Vegetable Salad

Cucumber Edamame Salad

Chickpea salad with cabbage and cucumber

Rainbow Fruit Salad

Easy vegetarian pasta salad

Print

Crispy Flatbread Salad

---

• Author: she likes food
• Total time: 30 minutes
• Yield: 6 1x
• Diet: Vegan

description

This Crispy Pita Bread Salad is so flavorful and delicious! It really makes the fresh summer veggies stand out!

---

• 3 large pieces of flatbread, I used wholemeal bread
• 2 cups sliced ​​cherry tomatoes
• 2 cups diced cucumber
• 1 medium red onion, thinly sliced
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/2 cup fresh herbs, i used a mixture of parsley, dill and mint
• 1 –2 teaspoon of dried oregano
• 3 Garlic cloves, chopped
• olive oil
• red wine vinegar
• salt and pepper to taste

---

instructions

1. Start toasting your flatbread. Preheat oven to 425 degrees F. I like to tear my flatbread into small pieces, but you can also cut them with a knife. Place flatbread on a large baking sheet and toss with about 2 tablespoons olive oil and 1 teaspoon salt. Bake until flatbread is crisp and beginning to brown, about 15 minutes. Remove from the oven and let cool for a few minutes while you prepare your veggies.
2. In a large bowl, combine the crusty flatbread, tomato slices, cucumber, red onion, chickpeas, fresh herbs, dried oregano, and garlic. Stir until well combined, then add about 1/3 cup olive oil, 1/4 cup red wine vinegar, and salt and pepper to taste. Blend again until all the ingredients are coated in the dressing. You can always add extra olive oil and red wine vinegar if you wish. Feel free to add additional fresh herbs and adjust salt and pepper to taste.

• Preparation time: 15 minutes
• Cooking time: 15 minutes
• Category: Salad, vegan
• Method: oven
• Kitchen: American

Keywords: Crispy Flatbread Salad