Recipe: Strawberry Chickpea & Chicken Panzanella Salad

Strawberry, Chickpea & Chicken Panzanella Salad

Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients

1 baguette

3 tbsp olive oil, divided

Salt and pepper, to taste

2 cloves of garlic, minced

Juice and zest of a lemon

2 cups cooked chickpeas or 1 can (19oz/540 ml) chickpeas, drained & rinsed

2 cups cooked chicken, diced

2 cups baby cucumbers, sliced

2 cups strawberries, chopped

¼ cup red onion, diced

¼ cup fresh parsley, chopped

¼ cup fresh mint, chopped

2 avocados, diced

Instructions

1. Slice baguette in half vertically and then crosswise into ½ inch pieces. 

2. Heat a skillet over medium heat. Add 1 tbsp of oil and baguette pieces. Toss to coat and season with salt and pepper to taste. Cook, turning often, for about 5 minutes or until toasted. Remove croutons from heat and set aside.

3. Whisk together olive oil, garlic, lemon juice, and zest in a serving bowl. Add croutons and chickpeas. Season with salt and pepper to taste, and toss well to coat.

4. Add chicken, cucumber, strawberries, red onion, herbs, and avocado to the bowl. Toss to combine the salad. Enjoy!

Recipe and Photo credit: Erin Walker