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Chickpea Panzanella

Active time 10 mins
Total time 20 mins
Yield

Serves 5 (serving size: 2 cups)

We toast the bread in the oven, but if you already have the grill cranked up, this salad easily transitions to an outdoor dish. If your bakery carries whole-grain ciabatta, use it for a nutrition boost.

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

Nutrition Information

  • calories 347
  • fat 16 g
  • satfat 4.2 g
  • monofat 8.8 g
  • polyfat 1.8 g
  • protein 11 g
  • carbohydrate 40 g
  • fiber 6 g
  • cholesterol 15 mg
  • iron 2 mg
  • sodium 599 mg
  • calcium 132 mg
  • sugars 3 g
  • Est. Added Sugars 0 g

How to Make It

  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.

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

  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.