Chickpea Panzanella with Artichokes
 
Prep time
Cook time
Total time
 
Author:
Serves: 3
Ingredients
  • 15 oz can chickpeas, rinsed and drained
  • 8 oz marinated artichoke hearts, plus the brine
  • 1 garlic clove, minced
  • 5 oz quality crusty bread, cut into 1 inch cubes (I used homemade sourdough), about 3 cups
  • 1 TBS extra virgin olive oil
  • Pinch kosher salt
  • 2 cups mixed tomatoes, cherry tomatoes halved, larger tomatoes cut into wedges, about 12 oz
  • ½ cup sliced cucumber
  • ¼ cup torn basil leaves
  • 2 oz crumbled feta
  • ¡Red Wine Vinaigrette
  • 3 TBS each: red wine vinegar and extra virgin olive oil
  • 1 garlic clove, minced
  • ½ tsp Dijon mustard
  • ¼ tsp each: salt and fresh cracked black pepper
Instructions
  1. Combine the chickpeas, marinated artichoke hearts with their brine, and a minced garlic clove in a bowl, tossing to combine. Let this rest while you prep the rest of the salad.
  2. Meanwhile, preheat the oven to 375 degrees F.
  3. Toss the bread with the olive oil and an pinch of salt. Spread out on a parchment lined baking sheet. Bake in the preheated oven for 7-10 minutes. When done they should be crunchy on the outside and soft on the inside.
  4. Whisk together all the ingredients for the red wine vinaigrette.
  5. Drain the chickpea and artichoke mixture.
  6. Divide the drained chickpea mixture, toasted bread, tomatoes, cucumber, basil and feta among three bowls. Drizzle with vinaigrette just before serving.
Recipe by Alisons Allspice at https://www.alisonsallspice.com/chickpea-panzanella-with-artichokes/