Panzanella Salad with Roasted Chickpeas combines plant-based protein with a traditional-style Panzanella salad. An easy & budget-friendly recipe.
Salads are an easy and approachable vegan dinner. Turn your salad into a balanced meal by adding protein, grains, and heart healthy fats. Chickpeas are one of my favorite ingredients for adding more protein to a salad. They're versatile, delicious and easy to use.
Why This Panzanella Salad with Roasted Chickpeas Recipe is Fabulous
- Chickpeas transform this salad into a protein-rich dinner.
- This recipe is easy to make and uses budget-friendly ingredients.
- The prep time and clean-up is minimal.
- You can make this salad even healthier by using whole grain bread.
- This dish was a hit with the whole family. Teens included.
How to Make This Recipe
Most varieties of ripe tomatoes work in this recipe. It's best to use a combination of different types for a more interesting and flavorful salad. (I only had heirloom tomatoes on hand this time.)
Kosher salt draws out the juice from the tomatoes, concentrating their flavor. However, feel free to skip this step for a low-sodium version.
Ciabatta, baguette, or a rustic sourdough bread are ideal for this salad. Stale bread is often used, but I find that baking the bread for 15 minutes at 350ºF does the trick.
Canned chickpeas or home cooked chickpeas both work in this recipe. Use ¾ cup cooked chickpeas, which is about one half of a 15-ounce can.
Toss the chickpeas in olive oil to get them extra crispy. Bake them on the same tray as the bread for easy clean-up.
For crispier chickpeas, remove the bread from the baking tray after 15 minutes, and broil the chickpeas for an additional 2 to 3 minutes.
Use a jar with a secure lid for making the dressing. The dressing ingredients need to be shaken right before adding them to the salad to incorporate the olive oil more evenly.
Combine the baked bread and chickpeas with fresh basil, the drained tomatoes, and the dressing. Toss to combine. Set aside for at least 15 minutes for the bread to absorb the dressing.
Ingredients & Nutrition
Preferably ciabatta or baguette. Stale bread is often used, but oven baked bread also works well.
Panzanella salad originated in Italy.
Heirloom tomatoes have not been cross-pollinated or hybridized. They have a shorter shelf life than hybrid tomatoes and should be used within a couple days of purchasing.
They are not mass-produced. Given that they are not disease resistant, their vines produce less per acre than hybrid varieties. They are also delicate and do not travel well. A lot more care has to be taken to grow and transport heirlooms.
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