Jessica in the Kitchen · by Jessica Hylton★ 5.0 (7)
Panzanella Salad
NUTRITION · PER SERVING20M COOK
CAL 21%·PRO 21%
CARBS 44G43% OF CAL
9G FIBER28G OTHER7G TOTAL SUGAR
FAT 23G49% OF CAL
3G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Toasted crusty bread combined with fresh tomatoes, cucumber, and chickpeas in a balsamic vinaigrette. This Tuscan salad is hearty enough to eat as a complete meal.
mainitaliansaladbeans🍪 sheet pan🔥 ovendairy freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 ½ cups crusty bread (chopped into 1 inch cubes)
- 2 tablespoons extra virgin olive oil
- 1 cup halved cherry tomatoes
- 1/4 large red onion (sliced)
- 1 cup cubed English cucumber
- 2 tablespoons basil (julienned)
- 1 1/2 cups cooked chickpeas, washed and drained (425g)
- 1/4 cup extra virgin olive oil
- 1/2 tablespoon balsamic vinegar
- 2 teaspoons lime or lemon juice
- 1 teaspoon dijon mustard
- pinch salt and ground black pepper
At a glance
PER SERVING · TIME 20M
CAL 21%·PRO 21%
CARBS 44G43% OF CAL
9G FIBER28G OTHER7G TOTAL SUGAR
FAT 23G49% OF CAL
3G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 5m
- Sodium
- 532mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 199mg
- Calcium
- 57mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 532MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.