Chickpea, Chicken & Strawberry Panzanella Salad
Panzanella is Italian for bread and our take on this refreshing salad features chickpeas along with chicken, fresh veggies, herbs and strawberries!
- Pulse
- Chickpeas
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Makes
- 4 servings
Nutrition
- Serving Size 1/4 of recipe
- Calories 732
- Fat 28 g
- Saturated Fat 4.5 g
- Cholesterol 53 mg
- Carbohydrate 87 g
- Fibre 16 g
- Sugars 11 g
- Protein 35 g
- Sodium 584 mg
- Potassium 1083 mg
- Iron 11 mg
Ingredients
- 1 baguette
- 3 Tbsp (45 mL) olive oil, divided
- salt & pepper, to taste
- 2 cloves garlic, minced
- 1 lemon, juice & zest
- 2 cups (500 mL) cooked chickpeas (see tips)
- 2 cups (500 mL) cooked chicken, diced
- 2 cups (500 mL) baby cucumbers, sliced
- 2 cups (500 mL) strawberries, chopped
- 1/4 cup (60 mL) red onion, diced
- 1/4 cup (60 mL) fresh parsley, chopped
- 1/4 cup (60 mL) fresh mint, chopped
- 2 avocados, diced
Directions
Slice baguette in half vertically and then crosswise into ½ inch pieces.
Heat a skillet over medium heat. Add 1 Tbsp (60 mL) of oil and baguette pieces. Toss to coat and season with salt and pepper to taste. Cook, turning often, for about 5 minutes or until toasted. Remove croutons from heat and set aside.
Whisk together remaining olive oil, garlic, lemon juice, and zest in a serving bowl. Add croutons and chickpeas. Season with salt and pepper to taste, and toss well to coat.
Add chicken, cucumber, strawberries, red onion, herbs, and avocado to the bowl. Toss to combine the salad. Enjoy!
tips
You can also use canned chickpeas! A 19 oz (540 mL) can, drained and rinsed yields 2 cups (500 mL) cooked chickpeas.
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