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Chickpea, Spring Onion, Kale & Bread Salad (A Spring Panzanella)

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 -6
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Ingredients

Panzanella Salad

  • 3 cups cubed stale bread
  • 2 tablespoons olive oil, divided
  • 2 cups cooked chickpeas, drained & rinsed
  • 3 small leeks, dark green tops and roots trimmed away
  • 1 small red onion, peeled and quartered
  • 5 stalks Lacinato kale
  • 3 radishes, sliced thin
  • chopped chives, for garnish
  • sea salt and ground black pepper, to taste

White Wine Chive Dressing

  • ¼ cup chopped chives
  • 3 tablespoons white wine vinegar
  • 1-2 tablespoons water
  • 2 teaspoons Dijon mustard
  • sea salt and ground black pepper, to taste
  • 2 teaspoons maple syrup
  • ⅓ cup olive oil

Instructions

  • Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
  • On one sheet, toss the cubed bread with 1 tablespoon of the oil and season to your liking. Once all of the bread is coated, slide the sheet into the oven. Bake for about 13-15 minutes or until bread pieces are deep golden brown. Set aside.
  • Cut the trimmed leeks in half down the middle, lengthwise. Rinse them thoroughly to remove any grit between the layers. Place them on the other lined baking sheet. Place the quarters of red onion on the sheet as well. Toss the vegetables on the sheet with the remaining tablespoon of oil and some more salt + pepper. Slide the sheet into the oven and roast for about 20 minutes or until the vegetables are browning and getting tender. Toss the kale leaves onto the sheet in the last 5 minutes if you like, or leave them raw. Allow vegetables to cool slightly.
  • While vegetables are roasting/cooling, make the dressing: Combine all of the dressing ingredients in a blender or food processor. Mix or pulse everything until a pale green and creamy mix is achieved. Taste it for seasoning, adjust if necessary and set aside.
  • In a large bowl, combine the chickpeas and toasted bread. Chop up the leeks, red onions and kale into bite size pieces and toss them into the bowl as well. Season the spring panzanella with salt + pepper if you like. Pour the dressing on top (you might have a bit extra). Toss everything together to combine. garnish the salad with chopped chives and sliced radishes. Serve immediately.

Recipe Notes

  • If you have ramps popping up where you are, I would definitely slice up some of the greens and add them in.
  • Also, I grilled some of the vegetables, but have included instructions for oven-roasting here, since that seems to be more of an option for people. If you have a grill, just brush the veg with some oil, salt + pepper and place them on a medium-high grill until charred a bit and soft.
Spring panzanella is a rustic and hearty salad with croutons, chickpeas, charred onions of all varieties, kale & white wine chive dressing