Panzanella with Beans

By Lv2Cook

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

Details

Servings 1

Preparation

Step 1

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