chickpea panzanella | Fronk Recipes

Ingredients

• 1 1/2 c. cubed country bread, cut into 1/2-inch pieces
• 1 tbsp. olive oil
• salt
• freshly ground black pepper
• 1x 14 oz. can of chickpeas, rinsed and drained
• 1 c. cherry tomatoes, halved
• 1 c. sliced English cucumber
• 1/4 c. Vidalia onion, quartered & thinly sliced
• 1/4 c. sliced celery
• 1/4 c. chopped celery leaves
• 2 tbsp. minced chives
• 1/4 c. basil leaves, cut into ribbons
• 1/4 c. Kalamata olives, pitted and chopped
• 1/2 c. crumbled feta
• 1 tbsp. of lemon zest, about 1 lemon
• 4 tbsp. fresh lemon juice
• 1/2 c. good quality olive oil
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• handful of celery and basil leaves