Panzanella Salad with Roasted Chickpeas

Panzanella salad is a salad without the greens. Generally panzanella is served with thick cut croutons, but in this recipe it is served with crispy roasted chickpeas.  

It's a perfect summertime meal for when the tomatoes, cucumbers and peppers are at their peak, or for when you are craving a fresh meal.  I like to add black olives and creamy cannellini beans.  You can also add shredded chicken to this as well if you prefer.

WHAT YOU NEED:

Cutting Board

Knife

Collander

Mixing Bowl 

Large Serving Bowl

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Panzanella Salad

Ingredients:

1 tomato, halved and quartered

1 cucumber, sliced

1/2 red onion, sliced

1 4oz can black olives, drained

1 14oz can white beans, drained and rinsed

1 C artichokes marinated in olive oil

1 red pepper, chopped

For the dressing:

1/4 C apple cider vinegar

1/2 C olive oil

2 tsp dijon mustard

1 garlic clove, minced

1 tsp salt (plus more if needed)

1/2 tsp pepper (plus more if needed)

Directions:

1.  Combine all salad ingredients in a large bowl.  

2.  In a small bowl, combine all dressing ingredients, stir/whisk well together and serve with the salad.

3.  Add chickpeas like croutons to the salad and enjoy!

To roast the chickpeas:

Start with three basic ingredients: 1 13oz can chickpeas drained and rinsed, 2 TBS extra-virgin olive oil, and 1 tsp salt. Then…

1.  Preheat the oven to 400.

2.  Spread the chickpeas on a towel and pat dry.  It's essential the chickpeas are dry before adding the oil - damp chickpeas won't crisp in the oven.

3.  Put the chickpeas on a baking sheet lined with foil.  Toss them in olive oil and salt.

4.  Roast for 20 minutes or until crispy.

5.  Remove from the oven and, while the chickpeas are still warm, toss with pinches of your favorite spices.