Chickpea Crouton Salad

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I was feeling experimental and looking for a way to amp up the protein in an iconic 🇮🇹 Italian Panzanella salad. And so, this amazing Chickpea Crouton Salad was born. The textures and flavors here are out of this world 🌍. The crunchy croutons pair perfectly with the crisp cucumber and 🍅 tomatoes and tender chickpeas. It’s bright and fresh, and is not heavy at all.

Why You’ll Love Chickpea Crouton Salad

This Chickpea Crouton Salad is crisp and fresh and makes a satisfying lunch or side dish. Making homemade croutons is super simple and a great way to use up day-old 🍞 bread. This salad is versatile so you can add in whatever veggies you have available. PLUS, you can add in even more protein by tossing in leftover chicken breast or steak slices or a hard-boiled 🥚 egg on top. It’s such a healthy and satisfying lunch, you’ll want to eat it all week long.

How to Prepare Chickpea Crouton Salad

🔥 Start by preheating your oven to 425°F (220°C).

🔪 Now, cube a slice or two of bread into small cubes and then add them to a small baking dish lined with parchment paper.

🫒 Drizzle with olive oil and add pinch of salt and a little bit of dry oregano.

⏲️ Bake until crispy which should take 12 to 15 minutes, but keep an eye on it.

💦 Now, rinse and drain a can of chickpeas. You will need about 1 cup.

🍅 Next, finely dice tomatoes, cucumber and parsley and then add them all to a big bowl.

🍋 Season with a pinch of salt, a drizzle of olive oil, and a squeeze of lemon juice and then mix well.

🥣 Add the chickpeas and croutons and toss it all together. Enjoy!

Nonna’s Tip 🥗

My favorite tip when making any big salad is to chop, chop, chop! I like everything really finely diced so that the salad is easier to eat and you get each delicious ingredient in every bite. It just tastes so much better!

Chickpea Crouton Salad

Variations and Substitutions for Chickpea Crouton Salad

  1. You can add in a variety of veggies here: 🫑 bell peppers, beets, radishes, sweet peas or red onions would be delicious!
  2. Add even more protein to this Chickpea Crouton Salad, by adding in 🍗 roasted chicken, a hard-boiled egg 🥚, shrimp, steak slices or even canned tuna.
  3. Cheese 🧀 makes life better, so I would definitely add in some crumbled feta, goat cheese or your favorite non-dairy cheese here.

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Common Questions

What else can I add to this Chickpea Crouton Salad?

The options are endless so use whatever fruits or veggies you have such as bell pepper, red onion, roasted beets, avocado, pomegranate seeds or apple slices.

Can I add more protein to this salad?

By adding more protein here, you are amping up the nutrition factor big time. Add in roasted chicken breast, steak slices, hard-boiled eggs or a can of tuna.

can I add cheese to this salad?

Cheese makes everything better, so I would definitely add in crumbled feta, goat cheese or your favorite non-dairy variety.

can I make this gluten-free?

Absolutely! Feel free to use your favorite gluten-free bread in this Chickpea Crouton Salad recipe.

do I have to make the croutons from scratch?

Not at all. Homemade croutons are a great way to use up day-old bread BUT you can certainly use storebought here to make meal prep even simpler!

can I prep this ahead of time?

You can certainly have all the ingredients prepped, baked, diced and ready to go. I would not toss in the croutons until you’re ready to serve or they will go soggy.

Chickpea Crouton Salad

Chickpea Crouton Salad

This Chickpea Crouton Salad is crisp and fresh and makes a satisfying lunch or side dish. Making homemade croutons is super simple and a great way to use up day-old bread. This salad is versatile so you can add in whatever veggies you have available.
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Course: Salad
Cuisine: Italian
Servings: 2
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Ingredients 

  • 1 can organic chickpeas
  • 2 slices sprouted bread , or any
  • 1 tablespoon olive oil
  • ½ teaspoon salt , to taste
  • ¼ teaspoon dry oregano, to taste
  • 1 cup tomatoes, finely diced
  • 1 cup cucumber, finely diced
  • ½ 1 lemon, juiced, to taste
  • ½ cup fresh parsley, finely diced

Instructions 

  • Preheat your oven to 425°F (220°C) and cut any slice or two of bread into small cubes. Add it to a small baking dish with parchment paper and drizzle on a touch of olive oil, pinch of salt, and a little bit of dry oregano.
  • Bake until crispy which should take 12 to 15 minutes but keep an eye on it.
  • Rinse and drain a can of chickpeas or you can even soak and boil your own if you wish to do so. You will need about 1 cup.
  • Add the chickpeas to the bowl with the pinch of salt, drizzle of olive oil, and a squeeze of lemon juice.
  • Finely dice the tomatoes, cucumber and parsley. Add to the bowl.
  • Mix everything together and toss in the croutons. Enjoy.

Nutrition

Calories: 377kcal, Carbohydrates: 53g, Protein: 17g, Fat: 12g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Sodium: 1302mg, Potassium: 866mg, Fiber: 16g, Sugar: 4g, Vitamin A: 2336IU, Vitamin C: 40mg, Calcium: 128mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Cuisine: Italian
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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