Spring Panzanella Salad

Step 1

Bring a large pot of water to a full boil. Add cold water and ice to a large bowl for the ice bath.

Step 2

Trim the ends of the asparagus then cut into about 1 1/2″ pieces. Add to boiling water and cook 2-4 minutes or until bright green. Use a slotted spoon to transfer to the ice bath (this stops the cooking process).

Step 3

Add the peas to the same water. Blanch for 1 minute then drain and transfer to the ice water.

Step 4

Drain both vegetables and transfer to a clean dish towel, drying well.

Step 5

Preheat the oven to 425 degrees. Cut or tear bread into about 1″ cubes then transfer to a baking sheet in a single layer.

Step 6

Drizzle 3 tablespoons of olive oil over the top. Season with 1/2 teaspoon EACH of salt and garlic powder then using your hands toss bread well to coat.

Step 7

Bake 10-15 minutes or until the bread is crisp and lightly browned then remove from the oven and cool completely.

Step 8

To a small bowl, add lemon juice, red wine vinegar, grated garlic, Dijon, salt, pepper, honey, olive oil and chopped herbs. Whisk well to combine. Taste and adjust for salt and pepper then set aside.

Step 9

Rinse and drain the chickpeas then dry well using paper towels.

Step 10

To a large skillet add 1 tablespoon olive oil then once hot, drop in the chickpeas and season with salt, pepper, garlic powder, paprika and cumin.

Step 11

Cook over medium to medium low heat 10-12 minutes or until crisp and lightly browned,

Step 12

Add golden garlicky croutins, asparagus, peas and cucumbers to a large bowl.

Step 13

Drizzle the dressing over the top, give it a good toss to coat then transfer to a serving platter.Add crumbled feta cheese, halved tomatoes and chickpeas to the top. Let the salad sit for 15 minutes for the flavors to come together then season lightly with salt and fresh cracked black pepper and serve.