Summer time here in Florida leaves me stumped sometimes when it comes to thinking of something ‘cool’ to eat for dinner.
You see, the hubster works outside most of the day and really doesn’t like to come home to a hot, heavy meal, so I’m always on the look out for some new recipes.
It looked simple enough to me, so I decided to try making one up for the family. The hubster loved it so much, he had me make it again a few nights later..
So kick off your flip-flops, keep the oven turned off, and try out this delicous Gluten Free Chickpea Panzanella Salad
Gluten Free Chickpea Panzanella
(Click Here for Printable Version)
1 1/2 cups (14 oz can) chickpeas, rinsed and drained
1 cup cherry tomatoes, cut in half
1 cucumber, thinly sliced
1/4 cup green onion or sweet onion, thinly sliced
1 cup torn bread gluten free bread chunks ( I used a day old GF French Bread)
1/4 cup Kalamata pitted olives, chopped
1/3 cup crumbled feta cheese (or if your like me – leave it out for your husband to add to his individually)
some fresh basil, torn up – to your taste
Can be as simple as some fresh lemon and olive oil
or we used our Homemade Italian Dressing
Get a large bowl (and I mean BIG)
For a crunchier bread, I suggest toasting your torn pieces a bit before adding them to your salad.
Slice your cucumbers and onions. Add these with the olives, chickpeas, tomatoes, bread chunks into your large bowl.
Fold in your feta cheese (or leave out). Add your choice of dressing and toss.
Serve immediately.. and don’t worry about left overs.. there won’t be any.