Chickpea Panzanella with Capers

Chickpea Panzanella with Capers Recipe
Photo: Annabelle Breakey; Styling: Randy Mon
Time: 25 minutes. Whole-grain bread and chickpeas add heft to the classic Italian bread salad.

Yield:

Serves 5 or 6 (serving size: 2 cups)

Recipe from

Nutritional Information

Calories 386
Caloriesfromfat 51 %
Protein 10 g
Fat 22 g
Satfat 2.7 g
Carbohydrate 38 g
Fiber 6.7 g
Sodium 580 mg
Cholesterol 0.0 mg

Ingredients

3/4 pound day-old crusty whole-grain bread, cut into 1-in. chunks
2 large heirloom tomatoes, cut into 1-in. chunks
2 cups lightly packed arugula
1/2 cup thinly sliced red onion
1 can (15 oz.) chickpeas (garbanzos), drained
2 tablespoons capers
1/2 cup extra-virgin olive oil
3 tablespoons red-wine vinegar
12 fresh basil leaves, cut into thin strips
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Preparation

In a large bowl, combine all ingredients, tossing well to coat evenly.

Note: Nutritional analysis is per serving.

Note:

Gretchen Brunner, Seattle,

September 2009
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