Panzanella Salad
Panzanella salad is usually made with toasted bread cubes (aka croutons!) – try this version with chickpeas for a protein & fibre boost. You can use any tomatoes you’d like, just pick the juiciest and ripest ones you can get your hands on.
Perfectly Balance Your Plate
Serve with 4 oz (113 g) lean protein and 1⁄2 cup grilled corn.
Ingredients
1 can (19 oz/540 ml) chickpeas
1 pint cherry tomatoes (preferably multicoloured)
1 English cucumber
1⁄2 small red onion
1⁄3 cupGreek Dressing, or Epicure dressing of your choice, prepared
Black Pepper, to taste
Sea Salt, to taste
Toppings (optional): Fresh basil leaves
Preparation
- Drain and rinse chickpeas. Slice tomatoes in half. Place both in a large bowl; add seasoning 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.
Nutritional Information
Per serving: Calories 190, Fat 10 g (Saturated 1.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 20 g (Fibre 5 g, Sugars 5 g), Protein 5 g.
Tips
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.
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