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! 😉
Serves 8 sides; 4-5 entrees
Ingredients
- Salad
- 3 tablespoons olive oil
- 1 small French bread or any hearty crusty bread, cut into 1-inch cubes
- 20 small cherry tomatoes, halved
- 1 cucumber, sliced into ½ inch pieces
- 1/2 red onion, thinly sliced
- 1 ½ cup chickpeas, cooked
- Handful large basil leaves, roughly chopped
- Vinaigrette
- 1/2 teaspoon Dijon mustard
- 3 tablespoons Champagne vinegar
- 1/2 cup good olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
Instructions
- Heat 3 tablespoons of olive oil in a large sauté pan over medium heat. Add the bread and salt.
- Cook bread, stirring frequently, for 10 minutes, or until bread is nicely browned on all sides. Take off heat and set aside.
- To make the vinaigrette, whisk all the ingredients together.
- In a large bowl, mix the tomatoes, cucumber, red onion, basil, and chickpeas. Add the grilled bread pieces and toss with the vinaigrette.
- Serve a hearty side, lunch or light dinner.
Notes
This salad saves well in the fridge for 2-3 days. The bread will not stay crisp but instead soak in the flavors of the dressing which is equally delicious.
Slightly adapted from Ina Garten’s Panzanella.
Originally posted 2017-05-29 06:00:00.
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