Saladsdeliciouslyella
20-Minute Chickpea Panzanella
This twist on the traditional Italian bread salad combines crispy chickpeas, crunchy croutons, sweet tomatoes and sharp vinaigrette for a flavoursome 20-minute lunch.
👥 4 Servings⏱️ Prep & Cook: 20 min🔥 Cook: 20 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Heat oven to 220°C / 200°C fan / 428°F. Place the bread, oil and chickpeas into a large baking tray, along with a crack of black pepper and pinch of flaky sea salt; toss to coat the bread and chickpeas in the oil. Bake for 10–⏱️ 12 minutes, tossing halfway through, until golden and crisp. Remove from the oven and allow to cool slightly.
2
Put the cherry tomatoes, red onion, olives, basil, cooled chickpeas and croutons in a large bowl and toss together.
cherry tomatoes12 ozred onion1basil1 oz
3
For the dressing, whisk together the oil and vinegar; pour over the salad, mixing everything together to coat. Serve and enjoy.
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