AnnetteCream of Mushroom Pasta 14 hours ago
Do you really need 1 tbsp of white wine? I'd have ...
GlynisApple Delight 16 hours ago
I love the look and sound of your recipe for Apple...
Fay SeltzerPeach and Blueberry Galette 12 days ago
I like your recipes but it would be of great help ...
Beryl HaygoodZucchini rice and cheese gratin 15 days ago
Is it okay to use organic cheese? I can't eat the ...
A very easy and filling dish served with beets, fo...
Charlene bartonBaked Balsamic Bruschetta Chicken 1 month ago
your recipes look really good and easy to follow 
Judy whittChai Cupcakes 1 month ago
oh, 5his sounds soooo good--i do hope i get toMake...
Judy whittCherry Pie Bars 1 month ago
I hope u got my email.  Thanks very much.
Judy whittCherry Pie Bars 1 month ago
ilove cheeries so i'm surely going to make this!

Chickpea Panzanella Salad

Blossom Lady
Jul 31, 2023 07:19 PM
Chickpea Panzanella Salad

Introducing our delightful Chickpea Panzanella Salad, a vibrant and satisfying twist on the classic Italian dish. This salad bursts with Mediterranean flavors, bringing together the goodness of ripe tomatoes, crisp cucumber, and fragrant basil leaves.

The star of this ensemble is the hearty chickpeas, adding a delightful nutty flavor and a satisfying texture. Tossed with crusty bread cubes, which soak up the zesty vinaigrette, this salad becomes a delightful balance of textures and tastes.

Drizzled with a tangy vinaigrette made with olive oil, red wine vinegar, garlic, and a medley of Italian herbs, every bite is a burst of freshness. This colorful creation is not only a feast for the eyes but also a wholesome and nutritious delight.

Indulge in the harmony of flavors and textures in our Chickpea Panzanella Salad, a perfect choice for a light and flavorful meal that will leave you feeling nourished and content.



3 ½ cups crusty bread, chopped into 1 inch cubes

2 tablespoons extra virgin olive oil

1 cup halved cherry tomatoes

1/4 large red onion, sliced

1 cup cubed English cucumber

2 tablespoons basil, julienned

1 1/2 cups cooked chickpeas, washed and drained, 425g


1/4 cup extra virgin olive oil

1/2 tablespoon balsamic vinegar

2 teaspoons lime or lemon juice

1 teaspoon dijon mustard

pinch salt and ground black pepper

Add to bookmarks
Assign tags
No comments