Chickpea Panzanella
- 28 min
- ≈ €3.07
- 2 servings
- Easy
chickpeas, tomatoes, and cucumber: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
Equipment
- oven
Prepare
Preheat the oven to 200°C
Preheat the oven to 200°C. Cut the bread into 2 cm cubes, toss with one third of the olive oil and toast at 200°C for 8–10 minutes until golden, turning once.
Cook
Cut the tomatoes into wedges
Cut the tomatoes into wedges, the cucumber and red pepper into bite-size pieces and the onion into very thin strips. Roughly chop the parsley.
Whisk the remaining olive oil
Whisk the remaining olive oil, cider vinegar and lemon juice vigorously until the dressing looks slightly creamy.
Toss the chickpeas and vegetables with the dressing
Toss the chickpeas and vegetables with the dressing. Fold in the toasted bread and parsley and rest for 10–12 minutes so the bread becomes juicy outside but stays chewy inside.
Finish
Gently toss the salad once more
Gently toss the salad once more, divide between two deep plates and serve immediately.
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