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Chickpea Panzanella with Capers

Time: 25 minutes. Whole-grain bread and chickpeas add heft to the classic Italian bread salad.

Chickpea Panzanella with Capers




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
Step 1
1

In a large bowl, combine all ingredients, tossing well to coat evenly.

Step 2
2

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories386
% Daily Value *
Total Fat 22g29%

Saturated Fat 2.7g14%
Cholesterol 0.0mg0%
Sodium 580mg26%
Total Carbohydrate 38g14%

Dietary Fiber 6.7g24%
Protein 10g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.