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Naan-Chos 0 Picture


  • SALSA:
  • 1/2 cup-extra-virgin olive oil
  • 2 garlic cloves cracked
  • 4 slices Tandoori Naan Bread (or Mediterranean flat bread or large pita bread)
  • 1 cup grated Parmesan
  • 1 teaspoon poppy seeds
  • 1 teaspoon crushed red pepper flakes
  • 1 handful chopped parsley leaves
  • 1 teaspoon coarse salt
  • 1 1/2 cups shredded sharp cheddar
  • 1 can chick peas drained
  • 1/2 lemon juiced
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cayenne pepper (or 1 tspn crushed red pepper flakes)
  • Salt to taste
  • 1/3 seedless cucumber skinned, chopped
  • 1 vine ripe red tomato seeded, chopped
  • 1/2 green bell pepper seeded, chopped
  • 1 shallot finely chopped
  • 2 tablespoons chopped flat-leaf parsley
  • 3 tablespoons chopped fresh mint leaves
  • 1 lime juiced
  • 1 teaspoon coarse salt


Servings 4


Step 1

Preheat oven or toaster oven to 400 degrees.

Heat oil and garlic in a small pot over medium-low heat to infuse garlic flavor into oil. Pull the oil off the heat when garlic speaks by sizzling in oil.

Brush the breads with half of the garlic oil and reserve the remainder. Cut breads into tortilla-chip-size wedges. Sprinkle bread "chips" with Parmesan, poppy seeds and red pepper flakes. Bake breads to toast, about 5 minutes. Remove bread from oven and sprinkle bread chips with and parsley and salt. Pile chips on a platter and cover with cheddar cheese. Place platter under broiler and melt cheese.

In a food processor, combine chick peas, lemon, cumin, cayenne and remaining garlic and oil. Season spread with salt, to your taste.

In a bowl, combine cucumber, tomato, pepper, shallot, parsley, mint, lime juice, salt.

To assemble, top naan-chos with chick pea spread and a layer of cucumber salsa. Serve.

This recipe yields 4 servings.

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