Tuesday, May 17, 2011

Caprese Panzanella with Chickpeas

You've seen variations on both caprese and panzanella here before.  They are favorites around our house.  Today's salad included pesto coated chickpeas for a little variation, and a little protein to make it a meal.  Panzanella is one of my favorite ways to use up stale bread, right up there with french toast.

Caprese Panzanella with Chickpeas
1/2 loaf french baguette (or really any bakery bread), cut into bite size cubes
1 15 oz. can chickpeas, drained and rinsed (or 1 1/2 cups cooked chickpeas)
1 pint grape tomatoes, sliced in half
8 oz. fresh mozzarella, cut into cubes
1/4 cup pesto
olive oil
vinegar (I used red wine, balsamic works, too)

Lightly toss bread cubes in olive oil.  Toast in a 400 degree oven for 5 minutes.

In a large bowl, mix together chickpeas and pesto.

Add in tomatoes and mozzarella.

Mix in bread cubes.  Drizzle with a little vinegar.  I really like vinegar, so I'm usually pretty liberal with my pour here, but you can skip it altogether if you'd rather.  A vinaigrette salad dressing would work, as well.

Serve on it's own or over a bed of lettuce.  


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