chickpea panzanella

Ingredients

• 360 ml (1½ cups)cubed country bread, cut into 1.3 cm (½-inch) pieces
• 15 ml (1 tbsp)olive oil
• to tastesalt
• to tastefreshly ground black pepper
• 397 g (14 oz)chickpeas, rinsed and drained
• 240 ml (1 cup)cherry tomatoes, halved
• 240 ml (1 cup)English cucumber, sliced
• 60 ml (¼ cup)Vidalia onion, quartered and thinly sliced
• 60 ml (¼ cup)celery, sliced
• 60 ml (¼ cup)celery leaves, chopped
• 30 ml (2 tbsp)chives, minced
• 60 ml (¼ cup)basil leaves, cut into ribbons
• 60 ml (¼ cup)Kalamata olives, pitted and chopped
• 120 ml (½ cup)feta, crumbled
• 15 ml (1 tbsp), about 1 lemonlemon zest
• 60 ml (4 tbsp)fresh lemon juice
• 120 ml (½ cup)good-quality olive oil
• 1.25 ml (¼ tsp)salt
• 1.25 ml (¼ tsp)freshly ground black pepper
• a handfulcelery and basil leaves

Instructions

1. 1

   Toast the bread

   Heat the oven to 175°C (350°F). Spread the bread on a rimmed baking sheet, drizzle with 15 ml (1 tbsp) olive oil, and season lightly with salt and pepper. Toss to coat, then bake in the centre of the oven for about 10 minutes, until golden. Set aside.

2. 2

   Combine the salad

   Put the croutons, chickpeas, tomatoes, cucumber, onion, celery, celery leaves, chives, basil and olives into a large bowl.

3. 3

   Whisk the dressing

   Put the lemon zest and juice in a small bowl. Slowly pour in the 120 ml (½ cup) olive oil while whisking until emulsified, then add the salt and pepper.

4. 4

   Dress and taste

   Drizzle a little vinaigrette over the salad and toss until the ingredients are coated. Taste; it should be crisp and refreshing, with plenty of acidity from the lemon. Add more dressing and adjust the seasoning if needed.

5. 5

   Add the feta

   Just before serving, scatter the crumbled feta over the salad so it stays in distinct pieces rather than breaking up as you toss.

6. 6

   Garnish and serve

   Finish with the extra celery and basil leaves.

What is chickpea panzanella?

Panzanella is a Tuscan bread salad traditionally built around bread and ripe summer vegetables. This version takes a Greek-inspired direction with chickpeas, Kalamata olives, feta, basil and a lemony dressing.

Toasted bread gives the salad crunch, while chickpeas make it substantial and the vegetables keep each bite fresh. The contrasting textures are best enjoyed soon after dressing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 510 calories, 15g protein, 48g carbs, 29g fat.

Chickpeas and bread provide most of the carbohydrates, while olive oil and feta contribute much of the fat; chickpeas and feta also supply protein. Serve it with extra fresh vegetables or a simple green salad to add more variety to the plate.

Why the bread needs to be toasted

Even toasting: Spread the bread pieces in a single layer so they brown rather than soften in a crowded pile. They are ready when golden, after about 10 minutes at 175°C (350°F).

Crisp centre: Let the croutons cool while you prepare the other ingredients. Adding them once cool helps them hold their shape when dressed.

Slicing and preparing the vegetables

Thin onion: Slice the quartered Vidalia onion finely so its sharpness is spread evenly through the salad. A mandoline can make this quick, but a sharp knife works too.

Even pieces: Keep the cucumber and celery in thin slices and halve the tomatoes so they are easy to eat alongside the chickpeas and croutons. Use care with a mandoline and its hand guard.

Getting the dressing right

Slow pour: Whisk the lemon zest and juice while gradually streaming in the olive oil. This helps the dressing emulsify into a more even mixture.

Taste before adding more: Start with a little dressing, toss, then check the balance. Add more as needed for lemony acidity and enough coating, and adjust the seasoning to suit.

Keeping the textures distinct

Last-minute feta: Add the crumbled feta just before serving. Tossing it through too early can break it into small pieces.

Crisp finish: The bread will gradually absorb dressing and juices from the vegetables, so assemble close to serving time if you want the croutons to retain more crunch.

Serving the salad

Fresh garnish: Scatter celery and basil leaves over the top for a fragrant finish. Serve straight away while the croutons still have some crispness.

On the side: This salad can stand on its own as a meal, or accompany grilled vegetables, fish or chicken. Keep any extra dressing to hand for serving.

Recipe notes & tips

• Rinse and drain the chickpeas well so excess canning liquid does not water down the salad.
• Cut the bread into pieces of similar size to help them toast evenly.
• Whisk the oil into the lemon juice gradually for a better-emulsified dressing.
• Begin with a small drizzle of dressing and add more after tasting.
• Wait until just before serving to add the feta and garnish.
• Use a mandoline only with its hand guard, or slice the vegetables carefully with a sharp knife.

Variations

• Use sourdough: Swap it for the country bread and toast the pieces in the same way.
• Add pepper: Include thinly sliced sweet pepper for another crisp vegetable.
• Try parsley: Replace some of the basil with chopped parsley for a different herbal note.
• Make it more lemony: Add a little extra lemon juice after tasting the dressed salad.
• Change the olives: Use another pitted olive variety if Kalamata olives are unavailable.

Common mistakes to avoid

• Crowded baking sheet: The bread may toast unevenly; spread it out in a single layer.
• Overdressing at once: The bread can soften quickly; add a little vinaigrette first and increase it after tasting.
• Adding feta too early: It can crumble further when tossed; scatter it over the salad just before serving.
• Skipping the taste check: The salad may need more acidity or seasoning; taste after tossing and adjust.
• Leaving the croutons in too long: They can become too dark; check around the 10-minute mark and remove once golden.

How to store

Store leftovers in an airtight container in the fridge and eat within 2 days. The bread will soften as it absorbs the dressing, so this salad is best freshly assembled; serve chilled or let it sit briefly at room temperature rather than reheating.

Frequently asked questions