Panzanella Salad

7 min

4 servings

Panzanella salad is usually made with toasted bread cubes (aka croutons!) – try this version with chickpeas for a protein & fibre boost. You can use any tomatoes you’d like, just pick the juiciest and ripest ones you can get your hands on.

Ingredients

  • 1 can (19 oz/540 ml) chickpeas
  • 1 pint cherry tomatoes (preferably multicoloured)
  • 2 tbsp Italian Seasoning or Herb & Garlic Dip Mix
  • 1 English cucumber
  • 1⁄2 small red onion
  • 1⁄3 cup Greek Dressing, or Epicure dressing of your choice, prepared
  • 2 tbsp Greek Dressing Mix
  • 3⁄4 cup olive oil
  • 1⁄4 cup red wine vinegar
  • Black Pepper, to taste
  • Sea Salt, to taste

Preparation

  1. Drain and rinse chickpeas. Slice tomatoes in half. Place both in a large bowl; add seasoning and toss to coat.
  2. Slice cucumber lengthwise; scrape out and discard seeds, then thinly slice halves. Thinly slice onion. Place both in bowl with chickpeas.
  3. Drizzle dressing overtop; toss to mix. Season to taste with salt and pepper. Add basil if using.

Nutritional Information

Per serving: Calories 190, Fat 10 g (Saturated 1.5 g, 0 0 g), Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 20 g (Fiber 5 g, Sugars 5 g), Protein 5 g.

Tips

Quickly and easily slice cherry tomatoes—find two lids of the same size. Place the tomatoes on one lid, place the other lid on top of the tomatoes and press down with one hand. Make a horizontal cut to halve the tomatoes. Do this in batches, as needed.

Perfectly Balance Your Plate

Serve with 4 oz (113 g) lean protein and 1⁄2 cup grilled corn.