Curried Naan Panzanella

1/2 Pound (1 Pint) Cherry or Grape Tomatoes, Halved

1/2 English Cucumber, Quartered and Sliced

1/2 Teaspoon Salt, Divided

5 - 6 Ounces (1 Pieces) Garlic Naan Bread, Cut into 1-Inch Squares

2 1/2 Tablespoons Olive Oil, Divided

1 Tablespoon Lime Juice

1 Tablespoon Tahini

1 Teaspoon Madras Curry Powder

1/8 Teaspoon Ground Black Pepper

1 Cup Cooked Chickpeas

1/4 Cup Fresh Cilantro, Roughly Chopped

Begin by tossing the sliced tomatoes and cucumbers with half of the salt. Set aside for about 15 minutes to draw out some of the excess liquid. Drain the extra water they've given off before proceeding.

Meanwhile, combine the sliced naan with 1/2 tablespoon of oil and spread the pieces out in an even layer on a baking sheet. Run under the broiler in your oven set to high for 10 - 15 minutes, until toasted golden brown and crisp.

Simply whisk together the remaining oil, lime juice, tahini, curry powder, black pepper, and remaining salt to create the dressing. Toss everything into a large bowl, including the drained vegetables, toasted bread, dressing, chickpeas, and cilantro, and mix well to combine. Serve immediately; this salad doesn't keep well once dressed as the naan will begin to get soggy.

Makes 2 - 3 Entree Servings; 4 - 6 Side Servings

©Hannah Kaminsky