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Panzanella Salad with Chickpeas and Feta

Andie Mitchell
  • minutes
  • Serves 6

INGREDIENTS

1 cup

Arugula or baby spinach, packed leaves

1/4 cup

Basil, fresh

1 15 ounce can

Chickpeas

1 cup

Cucumber

1

Garlic clove

1/2 cup

Green bell pepper

1/4 cup

Parsley, fresh

1/2 cup

Red onion

2 cups

Tomato

1/4 tsp

Black pepper, ground

1/4 tsp

Salt

2 tbsp

Olive oil, extra virgin

3 tbsp

Red wine vinegar

4 cups

Sourdough bread

1/2 cup

Feta cheese