Chickpea Panzanella

June 11, 2019

 Ingredients

  • 1 (8-oz.) ciabatta loaf

  • 2 cups cherry tomatoes, halved

  • 1 (15-oz.) can unsalted chickpeas, drained and rinsed

  • 1 (8.5-oz.) can quartered artichoke hearts, drained

  • 3 ounces feta cheese, crumbled (about 3/4 cup)

  • 1/2 cup thinly sliced red onion

  • 1/4 cup chopped fresh basil, plus more for garnish

  • 1/4 cup extra-virgin olive oil

  • 1 1/2 tablespoons red wine vinegar

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon black pepper

  • 1/8 teaspoon kosher salt

CLICK TO MAKE

  

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