Panzanella with Marinated Chickpeas and Chimichurri

Name: Panzanella with Marinated Chickpeas and Chimichurri
Total time: 45 min
Yield: 2 generously (maybe even 3 or 4 if you're serving it before a meal)
Ingredients: 1 (15 ounce) can chickpeas, drained and rinsed; 3 tablespoons olive oil; 2 tablespoon red wine vinegar; 2 tablespoons chopped fresh basil; 2 teaspoons honey; 2 garlic cloves; 1/4 teaspoon dried oregano; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon crushed red pepper flakes; 1 cup fresh cilantro; 2/3 cup fresh parsley; 1/4 cup fresh oregano; 2 garlic cloves; 1/4 cup red wine vinegar; 2/3 cup olive oil; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon crushed red pepper flakes; 2 cups thick italian bread cubes; 3 cups torn butter lettuce; 1 pint cherry tomatoes; 4 ounces feta cheese

User Reviews

5.0

30 reviews

Excellent

Total Time
45 mins
Servings
2 generously (maybe even 3 or 4 if you're serving it before a meal)
Course
Salad
Cuisine
American

Panzanella with Marinated Chickpeas and Chimichurri

Iris Warren

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

marinated chickpeas

1 (15 ounce) can chickpeas, drained and rinsed
3 tablespoons olive oil
2 tablespoon red wine vinegar
2 tablespoons chopped fresh basil
2 teaspoons honey
2 garlic cloves, minced
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes

chimichurri

1 cup fresh cilantro
2/3 cup fresh parsley
1/4 cup fresh oregano
2 garlic cloves, minced
1/4 cup red wine vinegar
2/3 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes

salad

2 cups thick italian bread cubes
3 cups torn butter lettuce
1 pint cherry tomatoes, halved or quartered
4 ounces feta cheese, crumbled

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Instructions

Preheat your oven to 350 degrees.
Place the chickpeas in a large bowl. In a small bowl, whisk together the oil, vinegar, basil, honey, garlic, oregano salt, pepper and red pepper flakes. Pour over the chickpeas. Cover the bowl in plastic wrap and stick it in the fridge for at least 30 minutes.

chimichurri

Combine the parsley, cilantro, oregano and garlic in a food processor and pulse until small leaves and pieces remain. Add in the vinegar and pulse once more. With the processor going, stream in the olive oil and mix until just combined. Stir in the salt, pepper and red pepper flakes. Taste and season additionally if needed. Store sealed in the fridge for up to a week or so. This makes a bunch of chimichurri, so you will have leftovers! You can also freeze it in a ziplock bag and add it to soups or pastas.

salad

Line a baking sheet with parchment paper and spread out the bread cubes on top. Bake in the preheated oven until the bread is toasty and golden, about 10 to 12 minutes. Remove and let cool slightly.
To assemble the salad, add the bread cubes, tomatoes, and lettuce in a large bowl. Pour the chickpeas over top and add as much (or all) of the dressing. Toss well. Drizzle on a few tablespoons of the chimichurri and toss well. Taste and add more if desired – or season with salt and pepper if you find it needs it. Crumble in the feta and toss. Eat up!