Panzanella salad is usually made with toasted bread cubes (aka croutons!)—try this version with chickpeas for a protein boost.
Serve with 4 oz (113 g) lean protein and ½ cup grilled corn.
1 can (19 oz/540 ml) chickpeas
1 pint cherry tomatoes (preferably multicoloured)
2 tbsp Herb & Garlic Dip Mix
1 English cucumber
1⁄2 small red onion
Black Pepper (Grinder), to taste
Sea Salt (Grinder), to taste
Toppings (optional): Fresh basil leaves
- 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.
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.