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–+ servings
Chickpea Panzanella

Chickpea Panzanella

A simple 20-minute vegetarian weeknight dinner. Quick-marinated chickpeas are combined with fresh sliced peaches, tomatoes, cucumber, avocado and warm sourdough bread cubes. A handful of fresh arugula and some torn fresh basil finish the dish.
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Prep Time: 21 minutes
Course: Main Course, Salad
Keyword: avocado, basil, chickpeas, cucumber, peaches, sourdough, tomatoes
Servings: 2
Protein: 7g
Calories: 407

Ingredients

  • 2 tbsp Champagne or white wine vinegar
  • 1/2 tsp Dijon mustard
  • 2 tbsp extra virgin olive oil
  • salt and pepper
  • 1 tbsp shallot, thinly sliced optional
  • 1/2 can chickpeas, drained and rinsed
  • 1.5 cups sourdough bread chunks, ideally already stale
  • olive oil cooking spray
  • salt and pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp dried thyme or other herbs
  • 1 medium tomato, cut into chunks (or about 8 cherry tomatoes halved)
  • 1 medium peach, sliced
  • 1 small cucumber, peeled and cut into half moons
  • 1 avocado, diced into large cubes
  • 1 cup fresh arugula, roughly chopped
  • 1/4 cup fresh basil, torn into pieces

Instructions

Quick-Marinate the Chickpeas

  • In a large serving bowl, whisk together the vinegar, Dijon mustard and olive oil. Season with salt and pepper. Add a 1/2 can of drained and rinsed chickpeas. If using, add the sliced red onion. Stir to combine and coat the chickpeas. Set aside to marinate while you prepare the rest.

Make the Sourdough Croutons

  • Preheat oven to 325°. Cut bread into 2-inch chunks, place in a baking dish in a flat layer. Spray with olive oil cooking spray and toss. Season with salt, pepper, garlic powder and any other dried herbs you have on hand. Toss again. Bake 10-15 minutes until golden (if using fresh bread it may take a little longer to be totally dry).

Salad

  • While the bread is baking, chop the peaches, tomatoes and cucumber. Add them to the chickpeas and toss to coat. As soon as the bread is done, add that to the bowl and toss well using two forks. You want a little of the vinaigrette to touch each bread cube.
  • Add the avocado cubes, arugula and fresh torn basil. Toss lightly and serve immediately.

Nutrition

Serving: 1.5cup | Calories: 407Cal | Carbohydrates: 33g | Protein: 7g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Sodium: 167mg | Potassium: 933mg | Fiber: 10g | Sugar: 11g | Vitamin A: 1362IU | Vitamin C: 27mg | Calcium: 71mg | Iron: 3mg
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