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Caprese panzanella with chickpeas

  • Author: Sarah
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x



2 tablespoons extra virgin olive oil + more for drizzle

4 cups cubed bread (white, wheat, multi-grain, or rye all work well)

1 (15 ounce) can chickpeas, drained and rinsed

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon Italian seasoning 

4 cups halved cherry tomatoes

1/4 cup sliced red onion

4 ounces fresh mozzarella cheese, cubed into bite size pieces

1/4 cup fresh basil leaves, torn


In a large skillet over medium heat, add olive oil, bread, and chickpeas. Sprinkle with salt, pepper, and Italian seasoning. 

Keep on the heat, moving the bread around so it gets browned on all sides, for about 5-7 minutes. 

Add the tomatoes, red onion, and mozzarella to a serving bowl. Add the warm bread and chickpeas on top. Drizzle with about 2 teaspoons olive oil and toss the entire salad with fresh basil.