Grilled Panzanella Salad with Chickpeas and Quinoa
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Vanilla and Bean · by Traci York

Grilled Panzanella Salad with Chickpeas and Quinoa

NUTRITION · PER SERVING40M COOK
CAL 12%·PRO 15%
CARBS 36G61% OF CAL
6G FIBER0G ADDED6G INTRINSIC24G OTHER6G TOTAL SUGAR
FAT 7G27% OF CAL
1G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty Tuscan bread salad with grilled sourdough, chickpeas, quinoa, tomatoes, and cucumber dressed in red wine vinaigrette. Filling enough to serve as a main course, full of texture and flavor.

mainitaliansaladbeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 9
  • 1/4 C (50g) Extra Virgin Olive Oil (plus more for brushing the bread)
  • Zest of one Lemon
  • 3 Tbs Lemon Juice (about one lemon)
  • 2 Tbs Red Wine Vinegar
  • 2 Fat Cloves of Garlic (finely minced or microplaned)
  • 3/4 tsp Fine Sea Salt
  • 1/4 C (50g) Quinoa (rinsed)
  • 3/4 C (180g) Water
  • 3 (250g) Hearty Slices of Sourdough Bread
  • 2 C (455g) Chickpeas (cooked, drained and rinsed. About one can.)
  • 13 oz (350g) Cucumber (about 3 small or 1 medium, sliced in bite size pieces)
  • 1 3/4 lb (800g) Tomatoes (a mix of heirloom and cherry, sliced in bite size pieces)
  • 1/2 (105g) Red Onion (sliced thin, in bite size pieces)
  • Fist Full of Fresh Basil (torn to taste)
  • Fresh Ground Black Pepper (to taste)
PREP
25M
SODIUM
458MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.