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I am always looking for new ways to eat veggies and chickpeas. This flavor combo is awesome. I love dijon based dressings and it compliments the onions excellently. The chickpeas add extra bulk and protein.


Chickpea and Mixed Onion Panzanella (inspired by this recipe)

  • 2 cups roughly cubed stale bread
  • 2 tbsp olive oil, divided
  • 2 cups cooked chickpeas
  • 1 bunch of green onion
  • 1 small red or white onion, peeled and quartered, leaving the root intact to hold the wedges together
  • 1/2 bunch kale
  • 3 radishes, thinly slices
  • Salt and pepper to taste


  • 1/4 cup chopped chives
  • 3 tbsp white balsamic vinegar
  • Splash of water
  • 2 tsp dijon mustard
  • Salt and pepper to taste
  • 1 tbsp honey
  • 1/3 cup olive oil

Preheat the oven to 400 degrees F. On a baking sheet, toss the cubed bread with 1 tablespoon of the oil and season to your liking. Bake for about 10 to 12 minutes or until bread pieces are browned. Set aside to cool.

In a bowl, coat onion quarters, kale, and green onions in remaining tablespoon of oil. Grill over medium heat for approx 2 minutes on each side. Be sure to keep a close eye on the kale because it cooks quickly and may need to be removed before the 4 minutes are up.

To make the dressing- combine all of the dressing ingredients in a blender or food processor. Blitz until smooth.

In a large bowl, combine the chickpeas and toasted bread. Chop up the onion quarters, green onions, and kale into bite sized pieces. Add radishes and season with salt and pepper. Top with dressing. Serves 4.