Grilled Panzanella Salad with Chickpeas and Quinoa

Grilled Panzanella Salad with Chickpeas and Quinoa

This hearty and flavor-packed panzanella salad recipe (tomato and bread salad) features grilled sourdough. Chickpeas and quinoa round out this main-course Tuscan bean salad, which is topped with a snappy red wine vinaigrette! Use the fresh, in-season, plump tomatoes for the juiciest and best flavor.

*Time below does not include amount of time needed to rest the salad, about 30 minutes.

Course Dinner, Lunch

Cuisine American, Italian, Tuscan

Diet Vegetarian

Keyword Grilled Panzanella Salad, Panzanella Salad Recipe, Tuscan Bean Salad

Prep Time 25

Cook Time 15

Total Time 40

Servings One Cup Servings (178g)

Calories 256kcal

Author Traci York

Ingredients

For the Dressing:

1/4 cup (50 grams) Extra Virgin Olive Oil plus more for brushing the bread
Zest of one Lemon
3 tablespoons Lemon Juice about one lemon
2 tablespoons Red Wine Vinegar
2 Fat Cloves of Garlic finely minced or microplaned
3/4 teaspoon Fine Sea Salt

For the Salad:

1/4 cup (50 grams) Quinoa rinsed
3/4 cup (180 grams) Water
3 (250 grams) Hearty Slices of Sourdough Bread
2 cups (455grams) Chickpeas cooked, drained and rinsed. About one can.
13 ounces (350 grams) Cucumber about 3 small or 1 medium, sliced in bite size pieces
1 3/4 pounds (800 grams) Tomatoes a mix of heirloom and cherry, sliced in bite size pieces
1/2 (105 grams) Red Onion sliced thin, in bite size pieces
Fist Full of Fresh Basil torn to taste
Fresh Ground Black Pepper to taste

Instructions

For the Dressing:

In a small lidded jar add the olive oil, lemon zest and juice, red wine vinegar, garlic and salt. Lid and shake until an emulsion is formed. Set aside.

For the Salad:

In a small sauce pot, add the water and quinoa and a pinch of salt. Bring to a boil, then turn the heat down to low. Simmer, unlidded for 11-13 minutes or until the quinoa is tender and the 'tails' are showing. Rinse under cold water and transfer to a large mixing bowl.
Meanwhile, prepare the grill or grill pan by heating it on high heat. Lightly brush olive oil on both sides of the bread. Turn the heat down slightly and transfer the slices of bread to the grill or grill pan. Grill for 3-5 minutes on each side, just enough to toast the bread and to leave grill marks on each side. Set aside to cool. Once cool, use a serrated knife to slice into bite size pieces. Add to the mixing bowl with the quinoa.
To the mixing bowl, add the chickpeas, tomatoes, cucumbers and onion and pour the dressing over the salad. Toss.
Allow to set at room temperature for about 30 minutes then taste for salt adjustment. The bread should be soaked and soft.
Tear fresh basil leaves to taste, add to the bowl then gently toss.
Serve with more fresh basil and fresh cracked black pepper.
Store in a lidded container in the refrigerator for up to three days.

Notes

This recipe is inspired and adapted from Ottolenghi's Plenty

Nutrition