Chickpea Panzanella Salad
Serves 6
Panzanella salads are a great way to use up leftover bread.
Ingredients
- 1 (15 ounce) can chickpeas (drained, rinsed, and patted dry (See Cook's Tips))
- 3 slices rustic artisan bread (3/4-inch thick, crusts removed, and torn into bite-sized pieces)
- 3 tablespoons extra virgin olive oil (divided use)
- Kosher salt (to taste)
- Pepper (to taste)
- 1 1/2 cups cucumber (thinly sliced)
- 1 cup cherry tomatoes (halved)
- 1 cup Walla Walla sweet onions (sliced thin)
- 1/2 cup Kalamata or other olives (pitted, halved)
- 3/4 cup crumbled feta cheese (drained if in liquid)
- 4 sprigs basil (leaves removed and torn)
- Dressing:
- 2 tablespoons fresh lemon juice or white wine vinegar
- 1/4 teaspoon kosher salt
- 1 clove garlic (minced)
- 1/4 cup extra virgin olive oil
Directions
- Space two oven racks evenly apart. Preheat oven to 350°F. (Set to 325°F on convection setting if you have it.)
- Place chickpeas on a rimmed baking sheet. Toss with 1 tablespoon olive oil. Season with salt and pepper, to taste. Bake on upper rack, 20 to 30 minutes, or until crispy. Shake pan or stir once or twice during roasting period.
- Place bread pieces on another baking sheet. Toss with 2 tablespoons olive oil. Season with salt and pepper, to taste. Bake on lower rack 5 to 7 minutes until lightly toasted.
- In a small bowl combine lemon juice, garlic, and 1/4 teaspoon salt. Slowly drizzle in olive oil while constantly whisking. Set aside.
- In a large bowl, combine cucumber, tomatoes, onions, and olives. Add roasted chickpeas and toasted croutons. Pour dressing over salad and toss gently. Cover and chill one hour so flavors blend.
- Just before serving, add feta and basil. Lightly toss to combine.
Nutrition
Amount Per Serving (based on 6 servings)- Calories: 310
- Fat: 24.0 g
- Saturated Fat: 4.5 g
- Trans Fat: 0 g
- Cholesterol: 15.0 mg
- Sodium: 680.0 mg
- Carbohydrates: 21.0 g
- Fiber: 3.0 g
- Added Sugars: 0 g
- Sugar: 4.0 g
- Protein: 7.0 g