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Greek Style Chickpea Panzanella

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Greek Style Chickpea Panzanella

with tzatziki, croutons and oregano vinaigrette

Informations supplémentaires
20 min. | 545 kcal | easy | Vegetarian, Express, Family | Printable version
1. Setup Cut the tomatoes in half. Thinly slice the cucumber and onion. Tear the bread into pieces. Chop the dill. Drain and rinse the chickpeas.
2. Cook the croutons Heat a generous drizzle of oil in a pan over medium-high heat. Cook the pieces of bread 3-4 minutes until golden brown. Season with salt and remove from the pan.
3. Make the sauce Whisk 1/4 2P | 1/3 3P cup of oil with the oregano and 1-2 tbsp of cider, wine or balsamic vinegar .
4. Mix Toss the chickpeas with the vegetables, dill and sauce. Add salt and pepper.
5. Plate your dish Serve the salad and garnish with the olives, croutons, crumbled feta and the tzatziki. Otherwise, leave all the items in the center of the table and let everyone help themselves. Bon appétit!
0.75unitChickpeas
60mlTzatziki
200gCherry Tomatoes
1unitLebanese Cucumber(s)
30gKalamata Olives
1gDried Oregano
0.5unitRed Onion(s)
60gFeta Cheese
0.5unitDill
1unitCiabatta Bread
What you need bowls, pan, whisk
545 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 58g
19%
fat 28g
43%
cholesterol 32mg
11%
fiber 5g
20%
protein 19g
saturated 9g
45%
sodium 756mg
32%
sugar 13g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg