20-Minute Chickpea Panzanella
Total Time
20 minutes
Prep Time
0 seconds
Cook Time
20 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 3 slices bread
- 2 tablespoons olive oil
- 240g canned chickpeas
- 12 oz cherry tomatoes
- 1 red onion
- 2.6 oz black olives
- 1 oz basil
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Preparation
Step 1
Heat oven to 220°C / 200°C fan / 428°F. Place the bread, oil and chickpeas into a large baking tray, along with a crack of black pepper and pinch of flaky sea salt; toss to coat the bread and chickpeas in the oil. Bake for 10–12 minutes, tossing halfway through, until golden and crisp. Remove from the oven and allow to cool slightly.
Step 2
Put the cherry tomatoes, red onion, olives, basil, cooled chickpeas and croutons in a large bowl and toss together.
Step 3
For the dressing, whisk together the oil and vinegar; pour over the salad, mixing everything together to coat. Serve and enjoy.
Step 4
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