Roasted Red Panzanella Salad with Chickpeas

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.

Prep 20 minCook 35 minServes 6

Ingredients

Method

500 g baby Roma tomatoes
150 g sliced Ciabatta (3 thick slices), broken into 2cm pieces
Olive oil spray
Salt and freshly ground black pepper, to taste
400 g can chickpeas, drained and rinsed
2 roasted red capsicums, cut into thick strips
180 g tub baby bocconcini, drained
1/3 cup baby basil leaves
1/2 cup Kalamata olives
1/2 cup ZOOSH Mighty Light Balsamic Splash Dressing

Place the tomatoes and bread onto separate paper lined baking trays. Spray each well with oil and season the tomatoes
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
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