Panzanella Salad with Chickpeas and Feta

🧂 Ingredients

• 3 tablespoons red wine vinegar
• 2 tablespoons extra virgin olive oil
• 1 garlic clove

  minced
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 cups chopped tomato

  about 1 pound
• 1 cup peeled

  seeded, and chopped cucumber
• ½ cup chopped green bell pepper
• ½ cup chopped red onion
• 15- ounce can chickpeas

  rinsed and drained
• 4 cups sourdough bread cubes

  chopped ½-inch thick, toasted
• 1 cup packed arugula or baby spinach leaves
• ¼ cup finely chopped fresh parsley
• ¼ cup finely chopped fresh basil
• ½ cup crumbled feta cheese

Instructions

• 1 In a large bowl, whisk the vinegar, olive oil, garlic, salt, and pepper. Add the
  tomato, cucumber, bell pepper, onion, and chickpeas, and toss to coat. Cover and
  let marinate at room temperature for at least 20 minutes and up to 2 hours.
• 2 Add the bread, arugula, parsley, basil, and feta, and toss to combine. Serve
  immediately.

Nutrition Info