Chickpea Panzanella
By johnwhorfin
Rate this recipe
0/5
(0 Votes)
1 Picture
Ingredients
- 1 1 1 (8-oz.) ciabatta loaf
- 1 1 1 (8-oz.) ciabatta loaf
- 1 1 1 (8-oz.) ciabatta loaf
- 2 2 2 cups cherry tomatoes, halved
- 2 2 2 cups cherry tomatoes, halved
- 2 2 2 cups cherry tomatoes, halved
- 1 1 can 1 (15-oz.) can unsalted chickpeas, drained and rinsed
- 1 1 can 1 (15-oz.) can unsalted chickpeas, drained and rinsed
- 1 1 can 1 (15-oz.) can unsalted chickpeas, drained and rinsed
- 1 1 can 1 (8.5-oz.) can quartered artichoke hearts, drained
- 1 1 can 1 (8.5-oz.) can quartered artichoke hearts, drained
- 1 1 can 1 (8.5-oz.) can quartered artichoke hearts, drained
- 3 3 3/4 ounces feta cheese, crumbled (about 3/4 cup)
- 3 3 3/4 ounces feta cheese, crumbled (about 3/4 cup)
- 3 3 3/4 ounces feta cheese, crumbled (about 3/4 cup)
- 1/2 1/2 1/2 cup thinly sliced red onion
- 1/2 1/2 1/2 cup thinly sliced red onion
- 1/2 1/2 1/2 cup thinly sliced red onion
- 1/4 1/4 1/4 cup chopped fresh basil, plus more for garnish
- 1/4 1/4 1/4 cup chopped fresh basil, plus more for garnish
- 1/4 1/4 1/4 cup chopped fresh basil, plus more for garnish
- 1/4 1/4 1/4 cup extra-virgin olive oil
- 1/4 1/4 1/4 cup extra-virgin olive oil
- 1/4 1/4 1/4 cup extra-virgin olive oil
- 1 1/2 1 1/2 1/2 tablespoons red wine vinegar
- 1 1/2 1 1/2 1/2 tablespoons red wine vinegar
- 1 1/2 1 1/2 1/2 tablespoons red wine vinegar
- 1/2 1/2 1/2 teaspoon dried oregano
- 1/2 1/2 1/2 teaspoon dried oregano
- 1/2 1/2 1/2 teaspoon dried oregano
- 1/4 1/4 1/4 teaspoon black pepper
- 1/4 1/4 1/4 teaspoon black pepper
- 1/4 1/4 1/4 teaspoon black pepper
- 1/8 1/8 1/8 teaspoon kosher salt
- 1/8 1/8 1/8 teaspoon kosher salt
- 1/8 1/8 1/8 teaspoon kosher salt
- 347 347
- 347 347
- 347 347
- 16g 16g
- 16g 16g
- 16g 16g
- 4.2g 4.2g
- 4.2g 4.2g
- 4.2g 4.2g
- 8.8g 8.8g
- 8.8g 8.8g
- 8.8g 8.8g
- 1.8g 1.8g
- 1.8g 1.8g
- 1.8g 1.8g
- 11g 11g
- 11g 11g
- 11g 11g
- 40g 40g
- 40g 40g
- 40g 40g
- 6g 6g
- 6g 6g
- 6g 6g
- 15mg 15mg
- 15mg 15mg
- 15mg 15mg
- 2mg 2mg
- 2mg 2mg
- 2mg 2mg
- 599mg 599mg
- 599mg 599mg
- 599mg 599mg
- 132mg 132mg
- 132mg 132mg
- 132mg 132mg
- 3g 3g
- 3g 3g
- 3g 3g
- 0g added sugars 0g
- 0g added sugars 0g
- 0g added sugars 0g
- 347 347
- 347 347
- 347 347
- 16g 16g
- 16g 16g
- 16g 16g
- 4.2g 4.2g
- 4.2g 4.2g
- 4.2g 4.2g
- 8.8g 8.8g
- 8.8g 8.8g
- 8.8g 8.8g
- 1.8g 1.8g
- 1.8g 1.8g
- 1.8g 1.8g
- 11g 11g
- 11g 11g
- 11g 11g
- 40g 40g
- 40g 40g
- 40g 40g
- 6g 6g
- 6g 6g
- 6g 6g
- 15mg 15mg
- 15mg 15mg
- 15mg 15mg
- 2mg 2mg
- 2mg 2mg
- 2mg 2mg
- 599mg 599mg
- 599mg 599mg
- 599mg 599mg
- 132mg 132mg
- 132mg 132mg
- 132mg 132mg
- 3g 3g
- 3g 3g
- 3g 3g
- 0g added sugars 0g
- 0g added sugars 0g
- 0g added sugars 0g
Details
Servings 5
Adapted from cookinglight.com
Preparation
Step 1
How to Make It
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.
Step 2
Combine toasted bread, tomatoes, chickpeas, artichoke hearts, feta, onion, and basil in a large bowl.
Step 3
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.
Review this recipe