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Panzanella with Marinated Chickpeas and Chimichurri
Ingredients
  • subheading: Marinated Chickpeas:
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 3 tablespoons olive oil
  • 2 tablespoon red wine vinegar
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons honey
  • 2 garlic cloves, minced
  • ¼ teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon crushed red pepper flakes
  • subheading: Chimichurri:
  • 1 cup fresh cilantro
  • ⅔ cup fresh parsley
  • ¼ cup fresh oregano
  • 2 garlic cloves, minced
  • ¼ cup red wine vinegar
  • ⅔ cup olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon crushed red pepper flakes
  • subheading: Salad:
  • 2 cups thick italian bread cubes
  • 3 cups torn butter lettuce
  • 1 pint cherry tomatoes, halved or quartered
  • 4 ounces feta cheese, crumbled
Steps
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