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Greek Style Chickpea Panzanella

25 min. | 545 kcal | easy |
Family, Express, Vegetarian
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1. Setup Cut the tomatoes in half. Thinly slice the cucumber and onion. Tear the bread into pieces. Chop the dill. Drain and rinse the chickpeas.
2. Cook the croutons Heat a generous drizzle of oil in a pan over medium-high heat. Cook the pieces of bread 3-4 minutes until golden brown. Season with salt and remove from the pan.
3. Make the sauce Whisk 1/4 2P | 1/3 3P cup of oil with the oregano and 1-2 tbsp of cider, wine or balsamic vinegar .
4. Mix Toss the chickpeas with the vegetables, dill and sauce. Add salt and pepper.
5. Plate your dish Serve the salad and garnish with the olives, croutons, feta and the tzatziki. Otherwise, leave all the items in the center of the table and let everyone help themselves. Bon appétit!
1 unit Chickpeas
60 ml Tzatziki
1 unit Cherry Tomatoes
1 unit Lebanese Cucumber(s)
30 ml Kalamata Olives
7.5 ml Dried Oregano
0.5 unit Red Onion(s)
50 g Feta Cheese
0.5 unit Dill
1 unit Ciabatta Bread
What you need bowls, pan, whisk
545 kcal
% daily value
% daily value
carbohydrate 58g
fat 28g
cholesterol 32mg
fiber 5g
protein 19g
saturated 9g
sodium 756mg
sugar 13g
trans 0g