Explore this recipe
Required Equipment
- Sheet pan
- Large mixing bowl
- Whisk
- Chef's knife
Utilized Devices
Cooking Techniques
- toasting
- whisking
- tossing
Ingredients
- 220 gSourdough bread — cubed
- 45 mlOlive oil — divided
- 150 gCherry tomatoes — halved
- 150 gCucumber — diced
- 75 gKalamata olives — sliced
- 165 gCooked chickpeas
- 75 gRed onion — diced
- 85 gFeta cheese — crumbled
- 10 gFresh parsley — chopped
- 30 mlRed wine vinegar
- 15 mlLemon juice
- 5 gDijon mustard
- 5 gHoney
- 5 gKosher salt
- 2 gBlack pepper
Instructions
Toast bread cubes with 1 tablespoon olive oil on a sheet pan at 400°F (200°C) for 8 to 10 minutes until crisp and golden.
Whisk remaining olive oil with vinegar, lemon juice, mustard, honey, salt, and pepper in a large bowl.
Add tomatoes, cucumber, olives, chickpeas, onion, and parsley; toss gently.
Fold in the warm bread and feta, let sit 5 minutes so the dressing soaks in, then serve.
Chef Tips
- ⭐Use stale bread; fresh bread gets mushy fast.
- ⭐Add the feta at the end to keep crumbles intact.
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Nutritional Highlights
- ✓Bread and beans make it hearty enough for lunch
- ✓Packed with Mediterranean pantry staples
Dietary Notes
Compliant With
Allergens
- Contains gluten (bread)
- Contains dairy (feta)
FAQ
Can I make it dairy-free?
Skip the feta or swap in marinated tofu cubes.
How long does it stay crisp?
Best within 2 hours; keep bread separate if prepping more in advance.
Nutrition
| Calories | 320 |
| Protein | 11 g |
| Carbs | 34 g |
| Fat | 16 g |