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.
2C (455g)Chickpeascooked, drained and rinsed. About one can.
13oz (350g)Cucumberabout 3 small or 1 medium, sliced in bite size pieces
1 3/4lb (800g)Tomatoesa mix of heirloom and cherry, sliced in bite size pieces
1/2(105g)Red Onionsliced thin, in bite size pieces
Fist Full of Fresh Basiltorn to taste
Fresh Ground Black Pepperto 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