Roasted Red Panzanella Salad with Chickpeas
Prep:  20 min
Cook:  35 min
Serves:  6
Average: 4.7 (3 votes)
Difficulty:
Cuisine:
Saved:
Italian
826
Recipe by: ZoOsh Foods
A quick and easy fresh salad that makes the most of pantry staples such as chickpeas, olives and capsicums. A delightful take on a classic Italian salad recipe made in 30 minutes.
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Roasted Red Panzanella Salad with Chickpeas
Ingredients:
Method:
  1. Place the tomatoes and bread onto separate paper lined baking trays. Spray each well with oil and season the tomatoes
  2. Bake in a moderate oven 180°C for 10-15 minutes until the skin of the tomatoes starts to split and the bread is crunchy. Allow to cool
  3. Arrange the tomatoes and bread onto a serving platter with the chickpeas, capsicums, bocconcini, basil and olives. Season to taste. Drizzle with dressing. Stand for 15 minutes before serving. Serve immediately
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