Chickpea Panzanella Salad
This easy Chickpea Panzanella Salad combines crispy bread with protein-rich chickpeas, fresh vegetables, and a zesty mustard balsamic vinaigrette. It's a satisfying and flavorful salad perfect for a light meal, and it tastes even better the longer it sits.
Instructions
- 1
Mix all the ingredients for the vinaigrette: extra virgin olive oil (0.25 cup), balsamic vinegar (0.5 tbsp), lime juice (2 tsp), dijon mustard (1 tsp), [pinch salt], and [pinch ground black pepper]. Whisk well so the [dijon mustard] emulsifies. Set aside while the bread is toasting.
- 2
Preheat your oven to 450°F (230°C).
- 3
Add the crusty bread (3.5 cups) cubes to a silicone mat on a baking sheet, or a baking sheet prepared with parchment paper or foil. Bake for minutes (5) until crispy. Remove from oven and set aside to cool.
- 4
In a large mixing bowl, combine the toasted [crusty bread], halved cherry tomatoes (1 cup), red onion (0.25 large) (sliced), cubed english cucumbers (1 cup), cooked chickpeas (1.5 cups), and basil (2 tbsp) (julienned). Toss until all ingredients are well combined.
- 5
Pour the prepared [mustard balsamic vinaigrette] over the salad and toss again to coat everything evenly. Cover the salad and let it sit for minutes (30) to an hour to allow the flavors to meld and the bread to soak up the dressing. Serve and enjoy!
Nutrition Facts
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