Chickpea and Feta Panzanella Salad



200 grams chickpeas
100 grams cherry tomatoes
60 grams rocket
50 grams Feta cheese
20 grams basil
10 grams oregano
2 roma tomatoes
2 tbsp kalamata olives
1 tbsp capers
2 slices stale bread*
2 tbsp red wine vinegar*
extra virgin olive oil*
salt & pepper*

*pantry item


– pre-heat oven to 220C
– tear bread into 3cm pieces
– wash and chop tomatoes
– wash and tear basil and oregano
– wash rocket and oregano
– drain and rinse capers


1. Toss bread with olive oil and season with salt and pepper. Place in a single layer on an oven tray and cook in the oven for about 8 minutes, or until golden brown and crisp.
2. To make dressing, combine vinegar, half the oregano, a few pieces of the chopped tomato, salt and pepper in a small food processor. Process until smooth.
3. Combine chickpeas, tomatoes, basil and capers with dressing in a large bowl. Toss to combine.
4. Serve over rocket. Top with bread, crumble over Feta and garnish with the remaining oregano.

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