Name: Spring Panzanella with Chickpeas and Charred Onions
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 4 servings
Ingredients: 3 cups cubed stale bread; 2 tbsp olive oil, divided; 2 cups cooked chickpeas, drained & rinsed; 3 small small leeks, dark green tops and roots trimmed away; 1 small small red onion, peeled and quartered; 5 stalks Lacinato kale; 3 null radishes, sliced thin; null null chopped chives (for garnish); null null sea salt (to taste); null null ground black pepper (to taste); 0.25 cup chopped chives; 3 tbsp white wine vinegar; 1 tbsp water; 2 tsp Dijon mustard; null null sea salt (to taste); null null ground black pepper (to taste); 2 tsp maple syrup; 0.33 cup olive oil

Instructions

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1

Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
2

On one sheet, toss the cubed stale bread (3 cups) with olive oil (1 tbsp) and season to your liking with [sea salt] and [ground black pepper]. Bake for about 13-15 minutes or until golden brown. Set aside.
3

Cut the trimmed leeks (3 small) in half lengthwise and rinse thoroughly. Place them on the other lined baking sheet along with the red onion (1 small), peeled and quartered. Toss with the remaining olive oil (1 tbsp) and more [sea salt] and [ground black pepper]. Roast for about 20 minutes until browning and tender. Add the lacinato kale (5 stalks) to the sheet in the last 5 minutes, if desired, or leave raw. Allow vegetables to cool slightly.
4

While vegetables are roasting/cooling, make the dressing: Combine the chopped chives (0.25 cup), white wine vinegar (3 tbsp), [1-2 tbsp water], dijon mustard (2 tsp), [sea salt], [ground black pepper], maple syrup (2 tsp), and olive oil (0.33 cup) in a blender or food processor. Blend until pale green and creamy. Taste and adjust seasoning.
5

In a large bowl, combine the cooked chickpeas (2 cups) and toasted [cubed stale bread]. Chop the leeks, red onions, and kale into bite-sized pieces and add to the bowl. Season with [sea salt] and [ground black pepper] if desired. Pour the dressing over the salad (you might have a bit extra) and toss to combine. Garnish with [chopped chives] and sliced thin (3 radishes,). Serve immediately.