Description
Punjabi Panzanella is a refreshing salad made with day-old bread, fresh vegetables, and a zesty dressing, perfect for a light meal or side dish.
Ingredients
Scale
- 4 cups day-old bread, cut into 1-inch cubes
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red onion, thinly sliced
- 1 bell pepper (any color), diced
- 1 cup cooked chickpeas (canned or boiled)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon cumin powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F. Spread the bread cubes on a baking sheet and toast them in the oven for about 10-15 minutes, or until golden brown and crispy. Let them cool.
- In a large mixing bowl, combine the cherry tomatoes, cucumber, red onion, bell pepper, and chickpeas.
- In a small bowl, whisk together the olive oil, lemon juice, cumin powder, salt, and pepper.
- Add the toasted bread cubes to the vegetable mixture, then pour the dressing over everything. Toss gently to combine, ensuring the bread absorbs the flavors.
- Fold in the chopped cilantro and mint. Let the salad sit for about 15 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- For added protein, consider adding grilled chicken or feta cheese to the salad.
- To make it spicier, add diced jalapeños or a pinch of red pepper flakes to the dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: varies
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Punjabi Panzanella, salad, refreshing salad, vegetarian salad