This Chickpea Panzanella Salad is essentially summer in a big bountiful bowl! Fresh market veggies, tasty chickpeas, crusty toasted bread and a bright vinaigrette. Perfect for Memorial Day weekend too!
Leave it to the Italians to make the perfect marriage between vegetables and bread. Enter la Panzanella. Often overlooked, this salad is one of the best and easiest summer sides you can make for a crowd, a BBQ or a simple meal. I mean all you need are 3 basic veggies, some stale toasted bread, a simple vinaigrette and the ultimate side is ready.
What’s best is that it pairs with everything! Burgers, skewers, chicken, steak, BBQ… or on its own. So you can easily bring it to party or have it as a standalone meal.
My Panzanella in particular is bit heartier with the addition of chickpeas. You know, to add a little protein. These hearty beans make this simple salad truly entree worthy. And luckily because this salad does not have greens, it saves great in the fridge! Which means… LUNCH LEFTOVERS.
I decided on this salad for 2 reasons.
- I was inspired by all of the fresh basil at the farmer’s market this past weekend.
- My bread cravings are through the roof right now. (thank you pregnancy)
So while Poppy takes her usual midday nap, I’ll be whipping up a big bowl of this salad with extra bread and spend the next hour or 2 with my feet up balancing a big salad bowl on my giant baby belly. I may or may not fall asleep too… but let’s not talk about that! 😉
Slightly adapted from Ina Garten’s Panzanella.