Panzanella with Marinated Chickpeas and Chimichurri Recipe on Food52 (2024)

Make Ahead

by: Jessica - How Sweet Eats



5 Ratings

  • Prep time 35 minutes
  • Cook time 15 minutes
  • Serves 2 generously (maybe even 3 or 4 if you're serving before a meal)
Author Notes

A bunch of my favorite ingredients go into these chickpeas—including the incredible combination of red wine vinegar, honey, basil and oregano. Occasionally I’ll switch up the vinegars or add different herbs, depending on what I have in the fridge; what’s lovely about these is that they’re customizable. Whatever you have—add it in!

Reprinted from The Pretty Dish. Copyright © 2018 by Jessica Merchant. Published by Rodale Books. —Jessica - How Sweet Eats

  • Test Kitchen-Approved

What You'll Need

  • Marinated chickpeas
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 3 tablespoonsolive oil
  • 2 tablespoonsred wine vinegar
  • 2 tablespoonschopped fresh basil
  • 2 teaspoonshoney
  • 2 garlic cloves, minced
  • 1/4 teaspoondried oregano
  • 1/4 teaspoonsalt
  • 1/4 teaspoonpepper
  • 1/4 teaspooncrushed red pepper flakes
  • Chimichurri and salad
  • 1 cupfresh cilantro
  • 2/3 cupfresh parsley
  • 1/4 cupfresh oregano
  • 2 garlic cloves, minced
  • 1/4 cupred wine vinegar
  • 2/3 cupolive oil
  • 1/2 teaspoonsalt
  • 1/2 teaspoonpepper
  • 1/4 teaspooncrushed red pepper flakes
  • 2 cupsthick Italian bread cubes
  • 3 cupstorn butter lettuce
  • 1 pintcherry tomatoes, halved or quartered
  • 4 ouncesfeta cheese, crumbled
  1. Preheat your oven to 350° F.
  2. Place the chickpeas in a large bowl. In a small bowl, whisk together the oil, vinegar, basil, honey, garlic, oregano salt, pepper and red pepper flakes. Pour over the chickpeas. Cover the bowl in plastic wrap and stick it in the fridge for at least 30 minutes.
  3. To make chimichurri: Combine the parsley, cilantro, oregano and garlic in a food processor and pulse until small leaves and pieces remain. Add in the vinegar and pulse once more. With the processor going, stream in the olive oil and mix until just combined. Stir in the salt, pepper and red pepper flakes. Taste and season additionally if needed. Store sealed in the fridge for up to a week or so. This makes a bunch of chimichurri, so you will have leftovers! You can also freeze it in a ziplock bag and add it to soups or pastas.
  4. To make salad: Line a baking sheet with parchment paper and spread out the bread cubes on top. Bake in the preheated oven until the bread is toasty and golden, about 10 to 12 minutes. Remove and let cool slightly. To assemble the salad, add the bread cubes, tomatoes, and lettuce in a large bowl. Pour the chickpeas over top and add as much (or all) of the dressing. Toss well. Drizzle on a few tablespoons of the chimichurri and toss well. Taste and add more if desired – or season with salt and pepper if you find it needs it. Crumble in the feta and toss. Eat up!


  • Salad
  • Argentine
  • Bean
  • Vegetable
  • Chickpea
  • Cilantro
  • Honey
  • Lettuce
  • Oregano
  • Parsley
  • Vinegar
  • Make Ahead

See what other Food52ers are saying.

  • Dana

  • whym

  • FrugalCat

  • Amy Fox

7 Reviews

Dana February 21, 2023

I've made this several times and it never fails to please in terms of both taste and simplicity. I've yet to actually make the chimichurri as I never seem to have quite enough fresh herbs for the food processor, so I just mince them up and add to the marinating chickpeas rather than using any dried herbs. Although I typically have some feta on hand, I've never added any to this salad and never seem to miss it. I also use a strawberry rosé vinegar in lieu of red wine vinegar because I always have it on hand, and it tastes amazing. This recipe is a fresh and very adaptable gem!

Amy F. July 20, 2022

Delicious! I added cucumber and marinated red onions for an extra crunch/bite. The chimichurri is fantastic!! Will definitely make this again.

whym January 19, 2021

This is delicious! I could eat those marinated chickpeas by the spoonful (in fact, I did). Also threw some eggs into the salad, which added a nice richness! This salad really hits the spot-- thank you for sharing!

Steven C. April 29, 2018

Great salad, really liked the marinade for the chickpeas. Will cut back on the garlic next time, tried to make double and it definitely had a zing to it.

Leslie April 8, 2018

Delicious. Made half the chimichurri and it was perfect. Added cukes, avocado and radishes.

Tricia April 6, 2018

WOW. I've been eyeing this salad recipe and finally, a weekend without the kids, I made it for my husband and me. It was worth the wait. Delicious!

FrugalCat April 3, 2018

I just use more parsley and cilantro in place of the basil. A mix of yellow and red tomatoes is nice too.

Panzanella with Marinated Chickpeas and Chimichurri Recipe on Food52 (2024)


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