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.
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.
Notes
2-4 servings