Photo: Anna Pelzer
Panzanella Salad with Tomatoes, Chickpeas and Tuna
13 ingredients
Serves 4.
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This modern take on a bread salad combines chewy cubes of whole-wheat sourdough with a tasty mixture of marinated tomatoes, tuna and chickpeas. Use this recipe as a template for easy summer lunches, mixing different salad ingredients with the same dressing and bread.
Estimated Nutrition (whole recipe, rough)
1050
Calories
55g
Protein
19g
Fat
156g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Albacore Tuna | 100g cooked | 132 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sourdough | 1 slice (36g) | 93 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups crusty whole-wheat sourdough bread cubes (1-inch
- cubes)
- 4 Tbs. extra-virgin olive oil
- 3 Tbs. sherry vinegar or red wine vinegar
- 1 can (15 oz.) low-sodium chickpeas, drained and rinsed
- 1 can (5 oz.) water-packed albacore tuna, drained
- 1 cup seeded and diced English cucumber
- 1/2 cup thinly sliced radishes
- 1/2 red onion, chopped
- 1/4 tsp. sea salt
- Freshly ground pepper, to taste
- 2 lb. ripe tomatoes, any color or variety
- Fresh basil leaves, from about 1/2 bunch, chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes