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Chickpea-Tuna Panzanella salad in bowl1

Chickpea‑Tuna Panzanella

A vibrant, protein-packed Italian-style bread salad featuring tuna, chickpeas, ripe tomatoes, cucumber, and crusty bread, all tossed in a zesty lemon-herb dressing. Great for a satisfying lunch or light dinner!
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish, Salad
Cuisine: Italian, Mediterranean
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 4 cups cubed crusty bread day-old or toasted
  • 1 can (15 oz) chickpeas drained and rinsed
  • 1 can (5 oz) tuna in olive oil drained and flaked
  • 1½ cups cherry tomatoes halved
  • 1 cucumber diced
  • ¼ cup red onion thinly sliced
  • ¼ cup fresh basil torn
Dressing
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • ½ tsp honey
  • ¼ tsp salt or to taste
  • ¼ tsp black pepper

Equipment

  • Large mixing bowl
  • Small bowl
  • Whisk or fork
  • Cutting board & knife

Method
 

  1. If bread is stale, cube and toast lightly in oven or skillet until crisp. Let cool.
  2. In a large bowl, combine bread cubes, chickpeas, tuna, cherry tomatoes, cucumber, red onion, and torn basil.
  3. In a small bowl, whisk olive oil, lemon juice, Dijon, honey, salt, and pepper until emulsified.
  4. Pour dressing over salad mixture and toss gently until bread absorbs flavors. Let rest 5 minutes before serving.
  5. Taste and adjust seasoning. Serve at room temperature or chilled.

Notes

Make-ahead tip: prep vegetables and dressing ahead; toss with bread just before serving to keep it crisp. Variations: add capers, olives, artichoke hearts, or swap tuna for canned salmon. For a lighter version, use half bread and bulk up with extra salad greens.