Panzanella Salad with Chickpeas and Feta

Category: Salad

Cuisine: not set

Ready in 30 minutes
by andiemitchell

Ingredients

3 tablespoons red wine vinegar

2 tablespoons extra virgin olive oil

1 garlic clove minced

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 cups chopped tomato (about 1 pound)

1 cup peeled seeded and chopped cucumber

1/2 cup chopped green bell pepper

1/2 cup chopped red onion

15- ounce can chickpeas rinsed and drained

4 cups sourdough bread cubes (chopped 1/2-inch thick) toasted

1 cup packed arugula or baby spinach leaves

1/4 cup finely chopped fresh parsley

1/4 cup finely chopped fresh basil

1/2 cup crumbled feta cheese


Directions

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