Panzanella with Chickpeas, Tomato Vinaigrette, and Parmesan Croutons

5 from 1 vote

Servings: -6

Author: Pamela

Croutons:
2 slices sourdough bread or country bread about 4 ounces, cut into ¾-inch cubes
2 Tablespoons unrefined cold-pressed extra-virgin olive oil
¼ cup grated Parmesan cheese or vegan parmesan divided
--------------------------------------------------------------------------------
Dressing:
1 pint cherry tomatoes or 10 ounces regular tomatoes
1 garlic clove
¾ teaspoon sea salt
3 Tablespoons red wine vinegar
⅓ cup unrefined cold-pressed extra-virgin olive oil
--------------------------------------------------------------------------------
1 15- ounce can chickpeas drained and rinsed
3 large tomatoes chopped
2 Persian cucumbers chopped
1 shallot thinly sliced
A big handful of fresh basil leaves torn into pieces with your hands

Preheat the oven to 350 degrees F.
Make the croutons: Toss the bread with the oil in a medium bowl. Spread the bread on a parchment-lined baking sheet and bake for 10 minutes. Sprinkle half of the cheese (2 Tablespoons) over the bread and toss. Bake for another 10 minutes. Sprinkle remaining cheese and bake for 3 minutes. You want the croutons to be crisp on the outside with a little bit of chew on the inside.
Make the dressing: add tomatoes, garlic, salt, vinegar, and oil to a blender and blend until smooth. Taste for seasoning. Transfer vinaigrette into a glass jar if making this in advance.
Assemble the salad: place croutons in a salad bowl. Add chickpeas, tomatoes, cucumber, and shallot. Pour just enough tomato dressing to coat the salad and toss together. Taste for seasoning and garnish with fresh basil leaves.

I personally don’t eat a ton of bread, but if you prefer more in this recipe, feel free to double the croutons.