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Chickpea Panzanella

Photo: Victor Protasio
Active time 10 mins
Total time 20 mins

Serves 5 (serving size: 2 cups)

A bread salad is a delicious way to breathe new life into day-old bread. Ciabatta bread lends crunch and texture, soaks up juices and dressings, and adds toasty flavor. We toast the bread in the oven, but if you already have the grill cranked up, this salad easily transitions to an outdoor dish. We recommend showcasing seasonally prime veggies for optimum taste and freshness. In spring, cherry tomatoes are your best bet. By allowing a few well-chosen convenience items to shine, this supremely simple salad comes together in only 20 minutes. Serve it at room temperature or slightly chilled for best results. 


  • 1 (8-oz.) ciabatta loaf
  • 2 cups cherry tomatoes, halved
  • 1 (15-oz.) can unsalted chickpeas, drained and rinsed
  • 1 (8.5-oz.) can quartered artichoke hearts, drained
  • 3 ounces feta cheese, crumbled (about 3/4 cup)
  • 1/2 cup thinly sliced red onion
  • 1/4 cup chopped fresh basil, plus more for garnish
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon kosher salt

Nutrition Information

  • calories 347
  • fat 16 g
  • satfat 4.2 g
  • monofat 8.8 g
  • polyfat 1.8 g
  • protein 11 g
  • carbohydrate 40 g
  • fiber 6 g
  • cholesterol 15 mg
  • iron 2 mg
  • sodium 599 mg
  • calcium 132 mg
  • sugars 3 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat oven to 350°F. Remove and discard crust from ciabatta; cut bread into 1/2-inch cubes. Spread bread cubes in an even layer on a baking sheet. Bake at 350°F for 12 minutes or until toasted and golden.

  2. Combine toasted bread, tomatoes, chickpeas, artichoke hearts, feta, onion, and basil in a large bowl.

  3. In a separate smaller bowl, combine oil, vinegar, oregano, pepper, and salt. Stir with a whisk. Pour over salad; toss to combine. Garnish with chopped fresh basil.