Spring Panzanella with Chickpeas, Charred Onions & Kale
Ingredients
Panzanella Salad
-
3
cups
cubed stale bread
-
2
tablespoons
olive oil
-
2
cups
cooked chickpeas, drained & rinsed
-
3
small
leeks, dark green tops and roots trimmed away
-
1
small
red onion, peeled and quartered
-
5
stalks
Lacinato kale
-
3
radishes
sliced thin
-
to taste
sea salt and ground black pepper
White Wine Chive Dressing
-
¼
cup
chopped chives
-
3
tablespoons
white wine vinegar
-
1-2
tablespoons
water
-
2
teaspoons
Dijon mustard
-
to taste
sea salt and ground black pepper
-
2
teaspoons
maple syrup
-
⅓
cup
olive oil
Instructions
- Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
- Toss the cubed bread with 1 tablespoon of olive oil and season. Bake for 13-15 minutes until golden brown.
- Cut the leeks in half, rinse, and place on the second baking sheet with the red onion. Toss with the remaining oil, salt, and pepper. Roast for about 20 minutes.
- Add the kale to the roasting vegetables in the last 5 minutes or leave it raw.
- While the vegetables are roasting, make the dressing by blending all dressing ingredients until creamy.
- In a large bowl, combine the chickpeas and toasted bread. Chop the roasted vegetables and add to the bowl.
- Season the salad, pour the dressing on top, and toss to combine. Garnish with chives and radishes before serving.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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