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Chickpea Panzanella Salad Recipe

Chickpea Panzanella Salad

Serves 4 to 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:

  1. Space two oven racks evenly apart. Preheat oven to 350°F. (Set to 325°F on convection setting if you have it.)
  2. 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.
  3. 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.
  4. In a small bowl combine lemon juice, garlic, and 1/4 teaspoon salt. Slowly drizzle in olive oil while constantly whisking. Set aside.
  5. 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.
  6. Just before serving, add feta and basil. Lightly toss to combine.
  7. Cook's Tips:
  8. Use a clean towel to pat chickpeas dry before roasting. This will help speed up the process.
  9. Mellow the flavor of onions by rinsing in cold water and patting dry before use.

Nutrition:

Amount Per Serving (based on 6 servings)
Calories: 310
Fat: 24 g
Saturated Fat: 4.5 g
Cholesterol: 15 mg
Sodium: 680 mg
Carbohydrates: 21 g
Fiber: 3 g
Sugar: 4 g
Protein: 7 g
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