The greatest salad in the world. Chickpea salad with toasted croutons. I experimented today because I was thinking of the iconic Italian Panzanella salad but thought I would add more protein for anyone that’s looking for a heartier lunch. Salads don’t have to be boring they are so versatile and can be enjoyed so many different ways. You can split this Chickpea Crouton Salad recipe into 4 portions into meal prep but be sure to add the tomatoes and croutons separately so it’s not soggy. You will need:
Chickpea Crouton Salad
Salads don’t have to be boring they are so versatile and can be enjoyed so many different ways. You can split this recipe into 4 portions into meal prep but be sure to add the tomatoes and croutons separately so it’s not soggy. You will need:
Ingredients
- 1 can of organic chickpeas
- 1-2 slices of sprouted bread or any
- drizzle of olive oil
- salt and dry oregano to taste
- 1 cup finely diced tomatoes
- 1 cup finely diced cucumber
- juice of 1/2-1 lemon
- handful of finely diced parsley
Instructions
- Preheat your oven to 425°F 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 in 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 it to a bowl with the tomatoes, cucumbers, parsley, pinch of salt, drizzle of olive oil, and a squeeze of lemon juice. Mix everything together and toss in the croutons. Enjoy.
Notes
You can add as much cucumber and tomatoes as you like just make sure everything is really finally diced as it will definitely taste better. Feel free to add feta (feta is life)
Tried this recipe?Let us know how it was!
