Sweet Roast Pepper & Chickpea Panzanella Salad

A simple but absolutely delicious summery panzanella salad with sweet roast peppers and chickpeas — a great way to use up slightly stale bread.
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 add in loads of leaves if you like to make it more leafy, but I like to keep with quite chunky with just a handful of leaves and lots of fresh basil.

This is great served with crispy roast baby potatoes, my griddled courgette with puy lentils, and a nice chilled glass of white wine.

Enjoy, love Niki xx

The Recipe

Sweet roast pepper & chickpea panzanella salad

Sweet Roast Pepper & Chickpea Panzanella Salad

A simple but absolutely delicious summery panzanella salad with sweet roast peppers and chickpeas - a great way to use up slightly stale bread.
Prep time: 20 minutes
Cook time: 40 minutes
2-4 servings
5 from 1 vote

Ingredients

  • 6 peppers chopped roughly–I used red yellow & orange
  • 2 tbsp extra virgin olive oil
  • Big pinch sea salt flakes

For the dressing

  • 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.

Instructions

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