Roasted Red Panzanella Salad with Chickpeas Recipe | myfoodbook
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.
Keywords
- panzanella salad with chickpeas
- Italian salad
- Pantry staples salad recipe
Ingredients
- 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
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