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This recipe for CHICKPEA PANZANELLA, by , is from The Pinterest Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1x 14 oz. can of chickpeas, rinsed and drained
1 c. mini cherry tomatoes, halved
1 c. bread chunks, torn (day old is best)
1 c. cucumbers, thinly sliced
c. sweet onion (I use Vidalia onion), thinly sliced
c. Kalamata olives, pitted and chopped
⅓ c. feta, crumbled into large chunks
1 lemon, zested
handful of celery tops
handful of basil, torn up with your hands
juice of a lemon + more to taste
c. good quality olive oil

Get yourself a giant bowl.
Dig out your mandoline if using (I highly recommend) and thinly slice your cucumbers and onion.
If you do not have day old bread, simply tear some up into bite size chunks. Toast in a 350 F oven for about 10 minutes or so. Don't burn them!
Meanwhile, zest your lemon and set aside.
Add all of the salad ingredients to the bowl, minus the feta (if you add it too early, it will crumble and disappear into little pieces when tossed).
Add the lemon juice and olive oil. Season with salt and pepper and give it a toss.
Now fold in your feta.
Taste your salad and if you need to, adjust with more lemon, olive oil and seasoning.




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