Chickpea Panzanella with Capers
Time: 25 minutes. Whole-grain bread and chickpeas add heft to the classic Italian bread salad.
Photo: Annabelle Breakey; Styling: Randy Mon
3/4 pound day-old crusty whole-grain bread, cut into 1-in. chunks
2 large heirloom tomatoes, cut into 1-in. chunks
2 cups lightly packed arugula
1/2 cup thinly sliced red onion
1 can (15 oz.) chickpeas (garbanzos), drained
2 tablespoons capers
1/2 cup extra-virgin olive oil
3 tablespoons red-wine vinegar
12 fresh basil leaves, cut into thin strips
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
In a large bowl, combine all ingredients, tossing well to coat evenly.
Note: Nutritional analysis is per serving.
- Amount Per Serving
- Calories 386Calories from Fat 51
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 2.7g14%
- Cholesterol 0.0mg0%
- Sodium 580mg25%
- Total Carbohydrate 38g13%
- Dietary Fiber 6.7g27%
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.