Sweet Roast Pepper & Chickpea Panzanella Salad

Name: Sweet Roast Pepper & Chickpea Panzanella Salad
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 6 Peppers, chopped roughly–I used red yellow & orange; 2 tbsp Extra virgin olive oil; 1 pinch Sea salt flakes; 3 tbsp Extra virgin olive oil; 2 tbsp Apple cider vinegar; 2 tbsp Date syrup or maple syrup; 1 pinch Sea salt; 2 big slices Stale bread–I used sourdough; 1 can Chickpeas, drained; 3 tbsp Pine nuts, toasted; 1 pinch Sea salt flakes; 1 drizzle Extra virgin olive oil; Herbs/leaves of choice–I used pea shoots & lots of fresh basil

A simple but absolutely delicious summery panzanella salad with sweet roast peppers and chickpeas - a great way to use up slightly stale bread.

Prep

20m

Cook

40m

Total

Ingredients

Method

Turn cooking mode on

Step 1

Pre heat your oven to 180c

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Peppers, chopped roughly–I used red yellow & orange

tbsp

Extra virgin olive oil

pinch

Sea salt flakes

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Cook along with all of our recipes

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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

20m

Cook

40m

Total

Ingredients

Method

Turn cooking mode on

Step 1

Pre heat your oven to 180c

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

For

Peppers, chopped roughly–I used red yellow & orange

tbsp

Extra virgin olive oil

pinch

Sea salt flakes

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Comments

Cancel

More to explore

Smoky Aubergine Panzanella & Chickpea Salad

Cozy Mushroom & Lentil Ragu

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Cheesy Mushroom Hasselback Potatoes

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