Chickpea Crouton Salad

We were feeling experimental and looking for a way to amp up the protein in an iconic Italian Panzanella salad. And so, this 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.

What stands out

This Chickpea Crouton Salad is crisp and fresh and makes a satisfying lunch or side dish. Making homemade croutons is 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!

Kitchen tip

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

Swaps

1. You can add in a variety of veggies here: bell peppers, beets, radishes, sweet peas or red onions would be!
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 we would definitely add in some crumbled feta, goat cheese or your favorite non-dairy cheese here.

Serve it with

• This salad is as a bbq side dish for grilled steak, our The Best Grilled Salmon Skewers or Grilled Chicken Thighs.
• Amp up the protein even more and add a couple hard-boiled eggs on top. Get our tips here.

Questions

What else can we 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 we 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 we add cheese to this salad?

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

can we make this gluten-free?

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

do we 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 we prep this ahead of time?

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

Ingredients

Makes 2 servings

• 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

Equipment

• Nakiri Knife
• Cutting Board
• Bread Knife
• Baking Dish
• Parchment Paper
• Redmond Real Salt
• Measuring Cups + Spoons
• Liquid Measuring Cup
• Mixing Bowls

Method

1. 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.
2. Bake until crispy which should take 12 to 15 minutes but keep an eye on it.
3. 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.
4. Add the chickpeas to the bowl with the pinch of salt, drizzle of olive oil, and a squeeze of lemon juice.
5. Finely dice the tomatoes, cucumber and parsley. Add to the bowl.
6. Mix everything together and toss in the croutons. Enjoy.