Roasted Chickpea Panzanella

Roasted Chickpea Panzanella

You know you want some.

Inspired by Catherine Newman’s chicktons, I set out to make a quick, tasty, wholesome supper for both Colby and myself.  It was a total win, and I assure you that all experiments in my kitchen do not end up as wins.

From Newman’s recipe, I omitted the garlic powder (didn’t have any) and used onion powder instead. I used her stove top method instead of the oven, though I’m tempted to try the oven for a crunchier, snackier snack. Yum. Wanting a one-bowl meal, I cubed up a few day-old slices of this delicious roasted garlic rustic loaf we get at our local grocery. Colby stirred them around a hot cast iron skillet with some olive oil until he got bored. Then we took them off direct heat to finish cooking on their own. In ten years when he regains his attention span I’ll charge him to cook this meal on his own. Until then, it’s a family affair.
Roasted Chickpea Panzanella

(serves two, but can be easily adjusted for more)

1 can organic chickpeas (props to you if you cook your own)

salt and pepper

good olive oil

garlic or onion powder or spices of your choice

Rinse and dry chickpeas (spread over dish towel or paper towel while heating OO). Heat OO in dutch oven, cast iron pan, or heavy-bottomed pan. Add chickpeas – let them hang out a bit before you start stirring them around. Liberally salt and pepper. Toss around the pan a good while till they look crispy and crunchy. Add more salt if needed (kosher or coarse is a good addition). Spread in single layer on paper towel to cool.
Meanwhile, add more OO to pot. Dice a few slices of good, day-old bread and add to hot oil. Toss around till desired crustiness. Take off heat and leave on stove.

Prepare two large bowls. Add whatever fresh, clean produce you have. We went with broccoli, lettuce, a huge tomato a cucumber and a bunch of green onions. Divide bread and chickpeas between the bowls (depending on taste you may have some leftover chickpeas to snack on). Throw a sprinkle of feta or a few crumbles of goat cheese on. Scour the refrigerator for anything that looks good.

Now, on the topic of dressing. This really doesn’t need any, but will accept whatever you put on it, which is a good quality in a salad for family eating, I think. My favorite, though, is to drizzle the salad with a mixture of lemon juice, olive oil, and salt and pepper. Colby is happy to drown it in Wishbone Italian dressing.

Make it. Love it. Catch your kids sneaking leftover roasted chickpeas after they tell you repeatedly that they HATE chickpeas. And hippie food.


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