Roasted Red Panzanella Salad with Chick Peas - Bega Foodservice
Roasted red tomatoes and ciabatta with chickpeas, Kalamata olives, and ZoOSh balsamic dressing. Perfect for a quick and flavorful panzanella salad.
Ingredients
- 500g baby roma tomatoes
- 150g sliced ciabatta (3 thick slices) broken into 2cm pieces
- Olive oil spray
- Salt and freshly ground black pepper, to taste
- 400g can chickpeas, drained and rinsed
- 2 roasted red capsicums, cut into thick strips
- 180g tub baby bocconcini, drained
- ⅓ cup baby basil leaves
- ½ cup Kalamata olives
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