Easy Chickpea Panzanella Salad | Jessica in the kitchen

This Chickpea Panzanella Salad combines crispy bread cubes with chickpeas, vegetables and a tangy mustard balsamic vinaigrette. It’s a salad that’s eaten like a meal!

Overhead view of chickpea panzanella salad on white serving platter

This panzanella salad with chickpeas will amaze your guests, your children, your family and most and above all, your stomach. Think of this as a mash-up of my Greek Panzanella Salad and my 15-Minute Chickpea Salad: it’s full of bold flavors and extremely satisfying thanks to the protein-rich chickpeas and bread.

Friends, this is a salad you can eat for dinner!

If you’ve never had panzanella before, it’s literally the best version of salad ever because it’s made with bread, plus the usual vegetables and dressing. The bread is toasted first, so it doesn’t get soggy – think croutons, but on a larger scale.

If you like this recipe – and I know you will! – also try my strawberry panzanella salad.

Why you’ll love this chickpea panzanella salad

Here’s why you should add this Chickpea Panzanella Salad to your meal plan this week:

  • Filling. Leafy greens and vegetables are delicious, but they don’t have much staying power on their own. Adding bread and chickpeas makes chickpea panzanella salad hearty and satisfying!
  • Tasty. I used my favorite balsamic vinaigrette for this salad, which brings all the ingredients together. It’s spicy, tangy, and you’ll want to put it all the things.
  • Ages like good wine. It’s one of those magical dishes that tastes better the longer it sits in your fridge, which means it’s great for meal prep!

Notes on ingredients

Scroll down to the recipe card to find ingredient quantities and recipe instructions.

For the salad:

  • Crispy bread – Use gluten-free bread to make a gluten-free chickpea panzanella salad.
  • extra virgin olive oil
  • Cherry tomatoes – Grape tomatoes can be substituted.
  • Red onion – Slice it thinly and evenly. A mandolin is easy!
  • English cucumber– The English cucumber is my favorite for salads because the seeds are smaller and the skin is not as thick.
  • Basil – Fresh basil leaves add an herbaceous flavor to the mixture.
  • Chickpeas – I use canned chickpeas for convenience, but you can cook them dry if you prefer.

For the balsamic mustard vinaigrette:

  • extra virgin olive oil – Use a quality olive oil if you have one on hand.
  • Balsamic vinegar – I recommend a sweet, syrupy balsamic vinegar to balance the tangy citrus juice.
  • Lime or lemon juice
  • Dijon Mustard
  • Salt and ground black pepper

How to make chickpea panzanella salad

Ready to get started? Here’s what you’ll need to do.

Panzanella salad with chickpeas in a glass mixing bowlPanzanella salad with chickpeas in a glass mixing bowl
  • Make the vinaigrette. Whisk all ingredients in a small bowl or place them in a jar and shake vigorously.
  • Prepare. Preheat your oven to 450°F and line a baking sheet with a silicone mat, foil, or parchment paper.
  • Toast the bread. Place the bread on the prepared baking sheet and bake for 5 minutes. Let the bread cool.
  • Assemble the salad. Combine toast, cherry tomatoes, red onion, cucumber, chickpeas and basil in a large mixing bowl. Pour the vinaigrette over the salad and toss again.
  • Let it sit. Cover the salad and let it sit for 30 minutes, or up to an hour, so that all the ingredients are completely soaked and the flavors combine.

tips for success

This Chickpea Panzanella Salad is a breeze to make, but these extra tips will help make sure it turns out perfect.

  • Cut the bite of the onions. Not a fan of the raw onion flavor? Slicing them very thin and letting them soak up the dressing will help tone down their tangy flavor. Another option is to soak them in ice water or just leave them aside.
  • Let it sit. Believe me, the 30 minutes are SO it’s worth it. In fact, taste it right before and then taste it after 30 minutes. I bet you’ll see a noticeable difference in flavor.
  • Don’t skip toasting bread. You to have toast the bread. I like to use stale bread and then toast it until completely dry. This is how the bread holds up to the dressing and vegetables without becoming soggy.
Overhead view of panzanella salad with chickpeas on a platter with bread in the backgroundOverhead view of panzanella salad with chickpeas on a platter with bread in the background

Presentation suggestions

Although this chickpea panzanella salad is a meal on its own, you can also use it as a side dish. The flavors of the salad complement Italian-inspired dishes like Lentil Pasta with Roasted Red Peppers, Cheesy Cauliflower Pizza Casserole, and Vegan Garlic Alfredo Pasta.

How to store

This salad will keep for up to a day in the refrigerator once assembled. For meal prep, store the salad in a container in the refrigerator and the bread in a separate container at room temperature. Mix them together just before serving.

More Vegan Salad Recipes

Enjoy it friends! If you make this Chickpea Panzanella Salad, please take a photo and label #jessicainthecuisine on Instagram! We would also love it if you leave a comment below and rate the recipe! Thank you so much!

This chickpea panzanella salad combines crispy bread cubes with chickpeas, vegetables and a tangy mustard balsamic vinaigrette.  It’s a salad that’s eaten like a meal!This chickpea panzanella salad combines crispy bread cubes with chickpeas, vegetables and a tangy mustard balsamic vinaigrette.  It’s a salad that’s eaten like a meal!

Panzanella salad with chickpeas

This easy chickpea panzanella salad combines crusty bread with chickpeas, vegetables and a tangy vinaigrette. A salad that is eaten like a meal!

panzanella salad

  • 3 ½ cups crispy bread, cut into 1 inch cubes
  • 2 soup spoons extra virgin olive oil
  • 1 cup cherry tomatoes cut in half
  • 1/4 Large red onion, cut into slices
  • 1 cup cubed English cucumber
  • 2 soup spoons basil, in julienne
  • 1 1/2 cups chickpeas cooked, washed and drained, 425g

Balsamic mustard vinaigrette

  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon balsamic vinegar
  • 2 coffee spoons lime or lemon juice
  • 1 teaspoon Dijon Mustard
  • pinch salt and ground black pepper

Balsamic mustard vinaigrette

Chickpea salad

  • Preheat oven to 450°F/230°C.

  • Add the bread cubes to a silicone mat on a prepared baking sheet or baking sheet with parchment paper or foil.

  • Bake for 5 minutes. Take out of the oven and let cool down.

  • In a large bowl, add the toasted bread, cherry tomatoes, red onions, cucumber cubes, chickpeas and basil. Stir until combined.

Put it all together

  • Pour the vinaigrette over the salad and toss again.

  • Cover the salad and let sit for 30 minutes to an hour maximum so that all the ingredients are completely absorbed and the flavors are combined. Serve and enjoy!

This recipe is vegan and gluten-free. If you are not gluten free, you can use regular crusty bread.

Raw onions become more subtle with the lime and vinegar, but if you don’t like raw onions in your salads, you can leave them out.

HOW TO STORE:

This salad can be kept as is in the refrigerator for up to a day. You can store it in an airtight Tupperware container. What I suggest for meal prepping is to prepare the salad and bread separately and then plate them appropriately when you are ready to eat.

Calories: 987kilocalories, Carbohydrates: 132g, Protein: 17g, Fat: 39g, Saturated fat: 3g, Cholesterol: 45mg, Sodium: 953mg, Potassium: 315mg, Fiber: 11g, Sugar: 22g, Vitamin A: 834UI, Vitamin C: 11mg, Calcium: 319mg, Iron: 3mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, please note that these are estimates only. Nutrition information may be affected depending on the type of product, brand purchased and in other unpredictable ways. Jessicainthekitchen.com will not be liable for any loss or damage arising from your reliance on nutritional information. If you need to follow a specific calorie diet, please consult your doctor first.

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