Panzanella with Beans

Panzanella with Beans
Panzanella with Beans

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 3

    tablespoons red wine vinegar

  • 1 1/2

    tablespoons extra-virgin olive oil

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon coarsely ground pepper

  • 1

    garlic clove minced

  • 2

    cups chopped tomato (about 1 pound)

  • 1

    cup chopped seeded peeled cucumber

  • 1/2

    cup chopped green bell pepper

  • 1/4

    cup chopped red onion

  • 1

    (15-ounce) can no-salt-added chickpeas (garbanzo beans) drained

  • 4

    cups (1/2-inch) sourdough bread cubes toasted

  • 1/2

    cup chopped fresh parsley

  • 1/4

    cup chopped fresh basil

  • 1/2

    cup (2 ounces) crumbled feta cheese with basil and tomato

Directions

Combine first 5 ingredients in a large bowl. Add tomato and next 4 ingredients (tomato through chickpeas), and toss to coat. Marinate at room temperature for up to 2 hours. Add bread, parsley, and basil; toss gently to coat. Sprinkle with feta cheese, and serve immediately. Serving Size: 2 cups salad and 2 tablespoons feta cheese

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