Chickpea Panzanella

By á-4084

Ingredients

• 1 (8-oz.) ciabatta loaf
• 2 cups cherry tomatoes, halved
• 1 (15-oz.) can unsalted chickpeas, drained and rinsed
• 1 (8.5-oz.) can quartered artichoke hearts, drained
• 3 ounces feta cheese, crumbled (about 3/4 cup)
• 1/2 cup thinly sliced red onion
• 1/4 cup chopped fresh basil, plus more for garnish
• 1/4 cup extra-virgin olive oil
• 1 1/2 tablespoons red wine vinegar
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/8 teaspoon kosher salt

Details

Adapted from cookinglight.com

Preparation

Step 1

Preheat oven to 350°F. Remove and discard crust from ciabatta; cut bread into 1/2-inch cubes. Spread bread cubes in an even layer on a baking sheet. Bake at 350°F for 12 minutes or until toasted and golden.

Combine toasted bread, tomatoes, chickpeas, artichoke hearts, feta, onion, and basil in a large bowl.

In a separate smaller bowl, combine oil, vinegar, oregano, pepper, and salt. Stir with a whisk. Pour over salad; toss to combine. Garnish with chopped fresh basil.