Name: Panzanella Salad with Chickpeas and Feta
Prep time: 10 min
Total time: 10 min
Ingredients: 3 tablespoons red wine vinegar; 2 cups chopped tomato; ¼ cup finely chopped fresh parsley; 4 cups sourdough bread cubes; 1 cup packed arugula or baby spinach leaves; ¼ teaspoon salt; ¼ cup finely chopped fresh basil; ½ cup crumbled feta cheese; 2 tablespoons extra virgin olive oil; ½ cup chopped green bell pepper; 1 cup peeled; ½ cup chopped red onion; 15- ounce can chickpeas; ¼ teaspoon ground black pepper; 1 garlic clove

Panzanella

What kind of bread is best for Panzanella?

Can I use fresh bread instead of stale bread?

What's the best way to cut the bread for Panzanella?

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.

Milk

Gluten Free

Vegetarian

Mediterranean

Vinegar

milliliter

red wine vinegar

Fresh Vegetables

gram

tomato

fresh parsley

Bread

sourdough bread

arugula

Seasonings

salt

fresh basil

Cheese

crumbled feta cheese

Oils

extra virgin olive oil

green bell pepper

carrot

diced red onion

Beans & Legumes

garbanzo beans

black pepper

garlic

Beta-cryptoxanthin

Vitamins

Selenium

Minerals

Trans fatty acids

Folic Acid (B9)

Total monounsaturated fatty acids

Lutein+zeaxanthin

Vitamin A

Beta-carotene

Choline

Dietary Folate Equivalents

Vitamin B6

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Vitamin C

Manganese

Copper

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Sugar

Carbohydrates

Dietary Fiber

Protein

Water

Calories

Vitamin K

Cholesterol

Alpha-carotene

Saturated Fat

Pantothenic acid (B5)

Lycopene

Calories from Fat

Total polyunsaturated fatty acids

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Panzanella Salad with Chickpeas and Feta

Condiment & Toppings

Produce

Bakery

Baking Goods

Dairy

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