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.
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 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
2-4 servings
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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2 Responses
Absolutely amazing. Loved the burst of colours and flavours in this recipe
Fantastic!
Thanks Jo
Love
Niki xxx