Bethany Daugherty, MS, RDN, CD - August 22, 2017
Try this healthy twist on a traditional Tuscan salad. Panzanella is perfect addition to your summer meals. 

Salad Ingredients:
1 small loaf ciabatta bread, cut into 1 inch cubes
2 Tbsp. olive oil
1 (15 oz. can) chickpeas, drained and rinsed
1 cucumber, thinly sliced
3 cups tomatoes, cut into wedges
⅓ cup diced red onion
⅓ cup shredded Parmesan cheese
¼ cup chopped basil leaves
Vinaigrette Ingredients:
¼ olive oil
2 Tbsp. red wine vinegar
1 clove garlic, diced
½ tsp. Dijon mustard
½ tsp. oregano
¼ tsp. salt
  1. Heat oven to 350ºF.  Spread bread onto a large baking sheet and toss with olive oil until evenly coated.  Bake for 15-20 minutes, turning once.  Set aside to cool.
  2. Add chickpeas, cucumber, tomatoes, red onion, Parmesan cheese and basil to a large serving bowl. 
  3. Add vinaigrette ingredients to a jar and shake to mix. 
  4. Add bread to the serving bowl and toss all ingredients with vinaigrette.
  5. Serve immediately or refrigerate up to 4 hours.
Makes: 8 servings
Serving Size: 3/4 cup
Nutrition facts per serving: Calories 274; Fat 12g; Saturated fat 1g; Protein 7g; Carbohydrate 25g; Fiber 4.1g; Cholesterol 1.8mg; Sodium 77mg; Sodium 313mg