Chickpea Crouton Salad

5 from 1 vote

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.

Prep Time10

Cook Time12

Total Time22

Course: Salad

Cuisine: Italian

Keyword: easy salad, easy salad recipe, healthy salad, italian salad, panzanella salad, protein salad, tomato salad

Servings:

Author: The Modern Nonna

Equipment

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