Chickpea & Feta Panzanella



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


– 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


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.

Pin It on Pinterest

Select the fields to be shown. Others will be hidden. Drag and drop to rearrange the order.
  • Image
  • SKU
  • Rating
  • Price
  • Stock
  • Availability
  • Add to cart
  • Description
  • Content
  • Weight
  • Dimensions
  • Color
  • Additional information
  • Attributes
  • Custom attributes
  • Custom fields
Wishlist 0
Open wishlist page Continue shopping