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Grilled Panzanella Salad Recipe
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Grilled Panzanella Salad with Chickpeas and Quinoa

A hearty and flavor packed Panzanella Salad Recipe with grilled sourdough, and chickpeas and quinoa to round out this main course Tuscan bean salad! This recipe is vegan + vegetarian + easily gluten free.
*Time below does not include amount of time needed to rest the salad, about 30 minutes.
Course Dinner, Lunch
Cuisine American, Italian, Tuscan
Keyword Grilled Panzanella Salad, Panzanella Salad Recipe, Tuscan Bean Salad
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 9 One Cup Servings (178g)
Calories 236kcal
Author Traci York | Vanilla And Bean

Ingredients

For the Dressing:

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

For the Salad:

  • 1/4 C (50g) Quinoa rinsed
  • 3/4 C (180g) Water
  • 3 (250g) Hearty Slices of Sourdough Bread
  • 2 C (455g) Chickpeas cooked, drained and rinsed. About one can.
  • 13 oz (350g) Cucumber about 3 small or 1 medium, sliced in bite size pieces
  • 1 3/4 lb (800g) Tomatoes a mix of heirloom and cherry, sliced in bite size pieces
  • 1/2 (105g) 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 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

Calories: 236kcal | Carbohydrates: 34g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 346mg | Potassium: 447mg | Fiber: 5g | Sugar: 6g | Vitamin A: 774IU | Vitamin C: 16mg | Calcium: 49mg | Iron: 3mg