Chickpea bread salad

Ingredients for 4 servings:

• 200 g flatbread(s)
• 1 can chickpeas, approx. 240 g drained weight
• ½ cucumber(s)
• 3 tomatoes
• 3 garlic cloves
• 1 onion(s), red
• 100 ml olive oil
• 3 tbsp butter
• 1 tsp garam masala
• 3 tbsp white wine vinegar
• 1 tsp cumin
• ½ tsp chili powder
• 1 tsp sugar
• a few stalks of coriander
• 1 sprig of mint
• some salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 5 minutes

Wash the tomatoes and cucumber and cut into small cubes. Peel the onion and cut into thin strips. Drain the chickpeas in a sieve and rinse. Mix everything in a bowl. Cut the flatbread into 2 cm pieces and peel the garlic. Heat 5 tablespoons of olive oil and butter in a pan. Add the cumin, garam masala, chili powder, and bread crumbs, then press in the garlic. Fry the bread over medium heat, stirring, until golden brown and crispy. Set aside. Mix together the vinegar, sugar, and remaining olive oil, season with salt and pepper. Wash and finely chop the coriander and mint, and stir into the dressing. Mix the bread with the salad ingredients, stir in the dressing, and mix everything well. Let stand for at least 30 minutes, then season again to taste.