ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chickpea Panzanella with Capers

Photo: Annabelle Breakey; Styling: Randy Mon
Yield Serves 5 or 6 (serving size: 2 cups)
Time: 25 minutes. Whole-grain bread and chickpeas add heft to the classic Italian bread salad.

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

Nutrition 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

How to Make It

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

  2. Note: Nutritional analysis is per serving.