Name: Panzanella with Marinated Chickpeas and Chimichurri
Total time: 45 min
Yield: 2 generously (maybe even 3 or 4 if you're serving it before a meal)
Ingredients: 1 (15 ounce) can chickpeas, drained and rinsed; 3 tablespoons olive oil; 2 tablespoon red wine vinegar; 2 tablespoons chopped fresh basil; 2 teaspoons honey; 2 garlic cloves, (minced); 1/4 teaspoon dried oregano; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon crushed red pepper flakes; 1 cup fresh cilantro; 2/3 cup fresh parsley; 1/4 cup fresh oregano; 2 garlic cloves, (minced); 1/4 cup red wine vinegar; 2/3 cup olive oil; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon crushed red pepper flakes; 2 cups thick italian bread cubes; 3 cups torn butter lettuce; 1 pint cherry tomatoes, (halved or quartered); 4 ounces feta cheese, (crumbled)