Imported from the web

Chickpea Salad With Grated Tomato Dressing

Name: Chickpea Salad With Grated Tomato Dressing
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 large heirloom tomato (Halved crosswise; one half grated and the remaining half cut into bite-size pieces.); 0.25 cup extra-virgin olive oil (Divided; ¼ cup for the dressing and 1 tablespoon for the bread.); 2 tsp sherry or red-wine vinegar; 1 small shallot (Minced.); 1 large clove garlic (Grated.); 0.5 tsp kosher salt (Such as Diamond Crystal; plus more to taste.); freshly ground black pepper (A good bit, plus more to taste.); 1 15-ounce can chickpeas (Rinsed, drained, and patted dry.); 1 cup cherry or grape tomatoes (Halved.); 2 Persian or mini cucumbers (Alternatively, use 1 small zucchini. Halved lengthwise and cut into bite-size chunks.); 4 cups stale bread (Cubed; use ciabatta, sourdough, or baguette.); 0.5 cup fresh basil leaves (Sliced or torn; divided, with half added before resting and the remainder used to finish.)

Imported by Niki Su on SeeMeCook

A fresh summer salad combining chickpeas, cucumbers, tomatoes, and basil with a savory-sweet grated tomato vinaigrette. Toasted bread adds panzanella-like texture before softening slightly in the dressing.

4 servings55 minMediterranean

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

1 large heirloom tomato (Halved crosswise; one half grated and the remaining half cut into bite-size pieces.)
0.25 cup extra-virgin olive oil (Divided; ¼ cup for the dressing and 1 tablespoon for the bread.)
2 tsp sherry or red-wine vinegar
1 small shallot (Minced.)
1 large clove garlic (Grated.)
0.5 tsp kosher salt (Such as Diamond Crystal; plus more to taste.)
freshly ground black pepper (A good bit, plus more to taste.)
1 15-ounce can chickpeas (Rinsed, drained, and patted dry.)
1 cup cherry or grape tomatoes (Halved.)
2 Persian or mini cucumbers (Alternatively, use 1 small zucchini. Halved lengthwise and cut into bite-size chunks.)
4 cups stale bread (Cubed; use ciabatta, sourdough, or baguette.)
0.5 cup fresh basil leaves (Sliced or torn; divided, with half added before resting and the remainder used to finish.)

Steps

1
Heat the oven to 425°F.
2
Halve the heirloom tomato crosswise. Using the large holes of a box grater, grate one tomato half over a measuring cup until you have ¼ cup of pulp and juice.
3
Cut the remaining heirloom tomato half into bite-size pieces.
4
In a large bowl, whisk the grated tomato with ¼ cup of the olive oil, the vinegar, minced shallot, grated garlic, ½ teaspoon kosher salt, and a good bit of freshly ground black pepper.
5
Add the chickpeas, heirloom tomato pieces, cherry or grape tomatoes, and cucumbers to the bowl. Toss to combine.
6
Let the chickpea and vegetable mixture mingle for 30 minutes.
7
On a sheet pan, toss the cubed stale bread with the remaining 1 tablespoon olive oil.
8
Bake the bread until golden brown, about 10 minutes, then allow it to cool slightly.
9
When ready to serve, add the toasted bread and half of the basil to the bowl. Toss until everything is slicked with the dressing.
10
Let the salad sit for 5 to 10 minutes more, tossing occasionally so the bread absorbs some of the dressing and softens slightly.
11
Taste and season with more salt and pepper if desired. Finish with the remaining basil before serving.

Notes

The recipe specifies a 30-minute mingle before adding the toasted bread, followed by another 5 to 10 minutes of resting after assembly. The structured recipe data does not specify storage instructions.