Total Time:
25 min
15 min
10 min

4 servings

  • 1/2 cup-extra-virgin olive oil, eyeball the amount
  • 2 cloves garlic, 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, 1/3 handful
  • A 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 teaspoon crushed red pepper flakes
  • Salt
  • Salsa:
  • 1/3 seedless cucumber, skinned and chopped
  • 1 vine ripe red tomato, seeded and chopped
  • 1/2 green bell pepper, seeded and chopped
  • 1 shallot, finely chopped
  • 2 tablespoons chopped flat-leaf parsley
  • 3 tablespoons fresh mint leaves, from 5 or 6 sprigs, chopped
  • 1 lime, juiced
  • 1 teaspoon coarse salt
  • Preheat oven or toaster oven to 400 degrees F.

  • 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.

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