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Chickpea Panzanella Salad with Cucumber, Bell Pepper & Tomatoes.

  • 1
    English cucumber
  • 1 small pkg
    fresh basil
  • 2 (15 oz) cans
    garbanzo beans (chickpeas)
  • 2 cloves
  • 1 medium
    red onion
  • 4
  • 2
    whole grain buns or rolls
  • 2
    yellow bell peppers
    black pepper
    Dijon mustard
    extra virgin olive oil
    red wine vinegar
  • 1
    Heat a skillet over medium heat.
  • 2
    Cut bread into cubes.
    2 whole grain buns or rolls
  • 3
    Coat bottom of skillet with oil. Add bread cubes, season with salt and pepper, and toss to coat. Stirring occasionally, cook until golden brown, 4-5 minutes.
    about 4 tbsp extra virgin olive oil
    ¼ tsp salt
    ⅛ tsp black pepper
  • 4
    Peel and mince garlic. In a large bowl, prepare dressing by whisking together garlic, oil, vinegar, Dijon, salt, and pepper.
    2 cloves garlic
    6 tbsp extra virgin olive oil
    2 tbsp red wine vinegar
    ½ tsp Dijon mustard
    ¼ tsp salt
    ¼ tsp black pepper
  • 5
    Drain and rinse chickpeas; place on paper towels and pat dry. Add to bowl with dressing and toss to coat.
    2 (15 oz) cans garbanzo beans (chickpeas)
  • 6
    Wash and dry cucumber, tomatoes, bell peppers, and basil. Medium dice the cucumber and tomatoes. Seed and medium dice the peppers. Pick the basil leaves off the stems and thinly slice into ribbons. Peel and medium dice onion. Add to bowl.
    1 English cucumber
    4 tomatoes
    2 yellow bell peppers
    1 small pkg fresh basil
    1 medium red onion
  • 7
    Add bread and toss salad.
  • 8
    To serve, place salad in a bowl. Enjoy!