Chickpea & Feta Panzanella
Ingredients:
200 grams chickpeas
80 grams green beans
80 grams rocket
50 grams feta cheese
20 grams basil
2 roma tomatoes
1 tbsp capers
1 clove garlic
2 tbsp white wine vinegar*
1 ciabatta (or any bread) bread rolls*
extra virgin olive oil*
salt & pepper*
*pantry item
Prep:
– pre-heat oven to 220C
– pop a small pan with a little salted water on to boil
– tear bread rolls into 3cm pieces
– drain and rinse chickpeas
– wash and chop tomatoes
– wash and tear basil
– wash rocket
Method:
1. Toss bread with a little olive oil and season with salt and pepper. Place in a single layer on an oven tray along with the whole garlic clove(s). Cook in the oven for about 8 minutes, or until golden brown and crisp.
2. Add beans to boiling water and cook for 3-4 minutes until just tender. Drain.
3. Add bread, chickpeas, tomatoes, beans, basil and capers to a bowl. Peel the garlic and mince with the back of a knife. Combine the garlic with 3 parts olive oil to 1 part vinegar. Toss salad with the dressing and season well with salt and pepper.
4. Serve over rocket and sprinkle with feta.