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Chickpea Panzanella with Capers Photo by: Photo: Annabelle Breakey; Styling: Randy Mon

Chickpea Panzanella with Capers

Time: 25 minutes. Whole-grain bread and chickpeas add heft to the classic Italian bread salad.

Sunset SEPTEMBER 2009

  • Yield: Serves 5 or 6 (serving size: 2 cups)

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.

Nutritional Information

Amount per serving
  • Calories: 386
  • Calories from fat: 51%
  • Protein: 10g
  • Fat: 22g
  • Saturated fat: 2.7g
  • Carbohydrate: 38g
  • Fiber: 6.7g
  • Sodium: 580mg
  • Cholesterol: 0.0mg
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Chickpea Panzanella with Capers recipe

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