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 1

A simple but absolutely delicious summery panzanella salad with sweet roast peppers and chickpeas.

Itโ€™s one of my favourite salads and a brilliant way of using up slightly stale breadโ€“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

sweet-roast-pepper-chickpea-panzanella-salad 1a

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 roughlyโ€“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 breadโ€“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 choiceโ€“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.
Print Recipe Pin Recipe Share on Facebook
If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.

More Recipes with Peppers or Chickpeas

Discuss this Recipe with Niki
Rebel Recipes Website Blog Top 10 Healthy & Light 1a

2 Responses

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Buy Me a Coffee

If you’ve enjoyed using my recipes, I’d love you to support my blog.

I’ll be cooking up a plateful of super-delicious vegan recipes here over the coming months.

To support my work, promote the vegan message far and wide, and of course help keep Dill in kittie food, you can buy me a coffee here.

Thank you, and much love, Niki xxx

(Payments via Ko-Fi are processed by Stripe, a global payments platform certified to the the most stringent level of certification available in the payments industry.)

Wait...Before You Go

Get my Free Top 5 Recipes using Herbs eBook...

Rebel Recipes Website Top 5 Herbs eBook Image