Salads · Italian · 30 min
Chickpea Panzanella Salad with Cucumber, Bell Pepper & Tomatoes
- 30 min
- 2–6 servings
- 599 kcal / serving
This light, crisp salad combines chickpeas with crunchy bread croutons and fresh veggies. It comes together quickly for weeknights, delivering texture and tang without much fuss.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½English cucumber
- ½ small pkgfresh basil
- 1 (15 oz) cangarbanzo beans (chickpeas)
- 1 clovegarlic
- ½ mediumred onion
- 2tomatoes
- 1whole grain bun or roll
- 1yellow bell pepper
- whole grain buns or rolls
- yellow bell peppers
- English cucumbers
- red onions
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, red wine vinegar, salt
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · measuring spoons · mixing bowls · salad spinner (optional) · spatula · stainless steel skillet · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chickpeas
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½English cucumber
- ½ small pkgfresh basil
- 1 clovegarlic
- ½ mediumred onion
- 2tomatoes
- 1yellow bell pepper
- yellow bell peppers
- English cucumbers
- red onions
Bakery & bread
- 1whole grain bun or roll
- whole grain buns or rolls
Pantry & dry goods
- 1 (15 oz) cangarbanzo beans (chickpeas)
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| English cucumber | ½ | 1 | 1 ½ |
| fresh basil | ½ small pkg | 1 small pkg | 1 ½ small pkgs |
| garbanzo beans (chickpeas) | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| garlic | 1 clove | 2 cloves | 3 cloves |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| tomatoes | 2 | 4 | 6 |
| whole grain bun or roll | 1 | ||
| yellow bell pepper | 1 | 2 | 3 |
| whole grain buns or rolls | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Heat a skillet over medium heat.
- Cut the bread into small cubes.
- Coat the bottom of the skillet with oil, add the bread cubes, and season with salt and pepper; toss to coat. Cook, turning occasionally, until the cubes are golden brown, about 4–5 minutes.
- Peel and mince the garlic. In a large bowl, whisk together the garlic, oil, red wine vinegar, Dijon mustard, salt, and pepper to make the dressing.
- Drain and rinse the chickpeas; pat them dry on paper towels, then add to the dressing and toss to coat.
- Wash and dry the cucumber, tomatoes, bell pepper, and basil. Dice the cucumber and tomatoes medium; seed and dice the bell pepper; tear or thinly slice basil; dice the red onion.
- Add the prepared vegetables and onion to the bowl with the dressing.
- Toss in the toasted bread cubes and mix until everything is coated and evenly distributed.
- Taste and adjust seasonings if needed, then plate the salad and serve.
Two tips
- Tip: prepare the croutons ahead and store them in a cool, dry place until ready to combine.
- Tip: finish with a light drizzle of extra virgin olive oil and a quick splash of red wine vinegar for extra brightness; you can use Dijon and pantry items already listed.
Nutrition per serving
- Calories
- 599 kcal
- Protein
- 15 g
- Carbs
- 52 g
- Fat
- 39 g
- Fiber
- 13 g
- Sodium
- 383 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.