Chickpea Panzanella Salad with Walla Walla Sweet Onions Recipe
Chickpea Panzanella Salad with Walla Walla Sweet Onions
Serves 6 (side dish) or 4 (main dish)
Try our Metropolitan Market Crostini for exceptional crunch in this Italian bread salad. Or make your own croutons with a rustic artisan loaf such as our Skagit Valley Miche.
- 2 Tbsp fresh lemon juice or white wine vinegar
- 1/4 tsp salt
- 1 clove garlic, minced
- 1/4 cup Metropolitan Market Extra Virgin Olive Oil
- 3 Tbsp thinly sliced basil, chopped fresh oregano or mint leaves (2 tsp dried)
- 1 1/2 cups cucumber, thinly sliced
- 1 can (15-oz) chickpeas, drained and rinsed
- 1 cup Walla Walla sweet onions, chopped
- 1 cup cherry tomatoes, halved
- 3/4 cup (3-oz) crumbled feta cheese, drained if in liquid
- 1/2 cup Kalamata or other olives, pitted, halved
- 3 oz Mm Crostini, broken in half (See Cook’s Tips for other bread ideas)
- In a small bowl whisk lemon juice with salt and garlic until salt dissolves. Whisk in olive oil and basil; set aside.
- In a large bowl, combine cucumber, chickpeas, tomatoes, onions, feta cheese and olives. Pour over salad and toss gently. Cover and chill for 1 hour for flavors to blend.
- Just before serving, add crostini and toss again.
- Cook’s Tips:
- To make your own croutons, use 6 ounces (about 4 slices) sliced rustic bread. Brush slices on both sides with extra virgin olive oil and cut into bite-size pieces. Spread on a baking sheet and toast in a preheated 375° oven for 8 to 10 minutes or until toasted, stirring once.
- For a Middle Eastern salad, use 2 to 3 Metropolitan Market Pita or flatbreads, brushed with extra virgin olive oil and cut into triangles or squares. Bake as directed in the tip above.
Nutrition:Amount Per Serving (based on 6 servings, based on 6 servings)
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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