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Andie Mitchell
Panzanella Salad with Chickpeas and Feta
Sweet tomatoes and sourdough bread are the foundation of any panzanella salad recipe , and they're all the more delicious with salty feta cheese, spicy arugula, and a refreshing handful of basil and parsley.
40
10 min
TOTAL TIME
305
CALORIES
$1.27
PER SERVING
Ingredients
15 INGREDIENTS
6 SERVINGS
2 cups chopped tomato
4 cups sourdough bread cubes
1 cup arugula
packed
1/4 tsp salt
1/4 cup fresh basil
finely chopped
1/2 cup crumbled feta cheese
2 tbsp extra virgin olive oil
1/2 cup green bell pepper
chopped
1 cup carrot
peeled
1/2 cup chopped red onion
15 oz canned chickpeas
1/4 tsp ground black pepper
1/4 cup fresh parsley
finely chopped
1 clove garlic
3 tbsp red wine vinegar
Directions
4 STEPS
10 min
PREP TIME
10 min
TOTAL TIME
View Directions on Andie Mitchell
Health Info
Macros
68g
CARBS
12g
FAT
20g
PROTEIN
Allowed on these diets
GLUTEN FREE
VEGETARIAN
MEDITERRANEAN
Contains these allergens
MILK
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Frequently Asked Questions
What is Panzanella?
What kind of bread is best for Panzanella?
Do I have to use tomatoes?
Can I make Panzanella in advance?
Can I use fresh bread instead of stale bread?
Do I have to use red onions?
What's the best way to cut the bread for Panzanella?
Can I add protein to Panzanella?
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