Sweet Roast Pepper & Chickpea Panzanella Salad

A simple but absolutely delicious summery panzanella salad with sweet roast peppers and chickpeas. It’s one of my favourite salads and a brilliant way of using up slightly stale bread – which I always seem to have. I love the way the crunchy/ chewy sourdough soaks up the dressing and pepper juices. 
You can adds in loads of leaves if you like to make it more leaf based but I like to keep with quite chunky with just a handful of leaves and lots of fresh basil. 

Great served with crispy roast baby potatoes, and my griddled courgette with puy lentils (and a nice chilled glass of wine) . 
Enjoy Xx

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  2-4 servings
  20 minutes preparation time
  40 minutes cook time


  • 6 peppers chopped roughly – I used red, yellow & orange 
  • 2 tbsp extra virgin olive oil
  • Big pinch sea salt flakes 
  • 3 tbsp extra virgin olive oil 
  • 2 tbsp apple cider vinegar 
  • 2 tbsp date syrup or maple syrup 
  • Pinch sea salt 
To serve; 
  • 2 big slices of stale bread – I used sourdough 
  • 1 can Chickpeas drained 
  • 3 tbsp pine nuts toasted 
  • Big pinch sea salt flakes 
  • Drizzle of extra virgin olive oil. 
  • Herbs/leaves of choice – I used pea shoots & lots of fresh basil. 


  1. Pre heat your oven to 180c 
  2. Firstly roast the peppers by adding them to a large roasting. Drizzle with olive oil and salt. Roast for aprox 35-40 minutes. Set aside. 
  3. Now make the dressing by adding all the ingredients to a jar. Replace the lid. Shake to combine. 
  4. Toast the bread then cut into chunky cubes. 
  5. Add the roast peppers and chickpeas to a large bowl with the toast. 
  6. Pour the dressing over and toss to combine. Give everything a little scrunch with your hands. 
  7. Top with the toasted pine nuts, herbs, a drizzle of olive oil and pinch sea salt.  

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Recipe Tags: panzanella peppers salad


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