Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
24
High
Nutrition per serving
Calories633.7 kcal (32%)
Total Fat42 g (60%)
Carbs53.1 g (20%)
Sugars5.1 g (6%)
Protein15.1 g (30%)
Sodium1033.1 mg (52%)
Fiber12.6 g (45%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Heat a skillet over medium heat.
Step 2
Cut bread into cubes.
Step 3
Coat bottom of skillet with oil. Add bread cubes, season with half the salt and pepper, and toss to coat. Stirring occasionally, cook until golden brown, 4-5 minutes.
Step 4
Peel and mince garlic. In a large bowl, prepare dressing by mixing together garlic, oil, vinegar, Dijon, and the remaining salt and pepper.
Step 5
Drain and rinse chickpeas. Place on paper towels to pat dry. Add to bowl with dressing and toss to coat.
Step 6
Wash and dry cucumber, tomatoes, bell pepper and basil. Slice the cucumber and tomatoes into half or quarter rounds. Seed and cut the peppers into small strips. Pick the basil leaves off the stems and thinly slice into ribbons. Peel and medium dice onion. Add to bowl.
Step 7
Add bread and toss salad.
Step 8
To serve, place salad in a bowl. Enjoy!
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