Panzanella Salad

Panzanella Salad Panzanella Salad Panzanella salad is usually made with toasted bread cubes (aka croutons!)—try this version with chickpeas for a protein boost.

Make it a perfectly balanced plate: Serve with 4 oz (113 g) lean protein and ½ cup grilled corn.
Panzanella salad is usually made with toasted bread cubes (aka croutons!)—try this version with chickpeas for a protein boost.

Make it a perfectly balanced plate: Serve with 4 oz (113 g) lean protein and ½ cup grilled corn.
  • null min prep
  • 7 minutes
  • 190 calories
  • $2.00
  • Good Food. Real Results.
  • Gluten Free
  • Vegetarian

Ingredients


Makes: 6 servings

Preparation


 
  • Drain and rinse chickpeas. Slice tomatoes in half. Place both in a large bowl; add dip mix and toss to coat.
  • Slice cucumber lengthwise; scrape out and discard seeds, then thinly slice halves. Thinly slice onion. Place both in bowl with chickpeas.
  • Drizzle dressing overtop; toss to mix. Season to taste with salt and pepper. Add basil if using.

Tip


 

Tip: Quickly and easily slice cherry tomatoes—find two lids of the same size. Place the tomatoes on one lid, place the other lid on top of the tomatoes and press down with one hand. Make a horizontal cut to halve the tomatoes. Do this in batches, as needed.

Nutritional Serving Size Per serving (about 1 cup):
Calories 190
Fat 10 g
Saturated Fat 1.5 g
Transfat 0 g
Cholesterol 0 mg
Sodium 230 mg
Carbohydrates 20 g
Fibre 5 g
Sugar 5 g
Protein 5 g

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Herb & Garlic Dip Mix
Sea Salt (Grinder)
Black Pepper (Grinder)
Balsamic Vinaigrette Dressing Mix
$11.50
Cruet
$8.95