chickpea panzanella

chickpea panzanella

If summer could speak, it would scream this salad. Creamy chickpeas, juicy tomatoes, and toasted bread join forces to create this Greek-inspired panzanella. My secret? The mandolin. It slices the vegetables beautifully thin. I'm not into kitchen gadgets but this tool is essential for speed and precision. In fact, I own three...

Ingredients

  • 1½ c. cubed country bread, cut into ½-inch pieces
  • 1 tbsp. olive oil
  • salt
  • freshly ground black pepper
  • 1x 14 oz. can of chickpeas, rinsed and drained
  • 1 c. cherry tomatoes, halved
  • 1 c. sliced English cucumber
  • ¼ c. Vidalia onion, quartered & thinly sliced
  • ¼ c. sliced celery
  • ¼ c. chopped celery leaves
  • 2 tbsp. minced chives
  • ¼ c. basil leaves, cut into ribbons
  • ¼ c. Kalamata olives, pitted and chopped
  • ½ c. crumbled feta
  • 1 tbsp. of lemon zest, about 1 lemon
  • 4 tbsp. fresh lemon juice
  • ½ c. good quality olive oil
  • ¼ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • handful of celery and basil leaves
Read the whole recipe on The Clever Carrot