Panzanella with Marinated Chickpeas and Chimichurri
Jessica - How Sweet Eats
Test Kitchen-Approved
Photo by Julia Gartland
- Serves
- 2 generously (maybe even 3 or 4 if you're serving before a meal)
- Prep Time
- 35 Minutes
- Cook Time
- 15 Minutes
A bunch of my favorite ingredients go into these chickpeas—including the incredible combination of red wine vinegar, honey, basil and oregano. Occasionally I’ll switch up the vinegars or add different herbs, depending on what I have in the fridge; what’s lovely about these is that they’re customizable. Whatever you have—add it in!
Reprinted from The Pretty Dish. Copyright © 2018 by Jessica Merchant. Published by Rodale Books.
Ingredients
Marinated chickpeas
- 1 (15 ounce) can chickpeas, drained and rinsed
- 3 tablespoon olive oil
- 2 tablespoon red wine vinegar
- 2 tablespoon chopped fresh basil
- 2 teaspoon 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 and salad
- 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
- 2 cup thick Italian bread cubes
- 3 cup torn butter lettuce
- 1 pint cherry tomatoes, halved or quartered
- 4 ounce feta cheese, crumbled
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Directions
- Step 1
Preheat your oven to 350° F.
- Step 2
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.
- Step 3
To make 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.
- Step 4
To make 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!