Chickpea Panzanella

vegan chickpea panzanella from above

First things first. What on Earth is Panzanella?

Panzanella is a Tuscan salad that includes tomatoes and soaked stale bread. My version of panzanella is not very traditional at all but it’s delicious and that’s really the most important thing.

I decided to add chickpeas to my panzanella salad as I wanted to make the salad a bit more substantial, so it could actually be eaten as a proper meal. The stale bread is, of course, included in this recipe but instead of soaking it, I decided to pan fry it. So the bread turns into big, olive-oil-flavoured croutons. Can’t go wrong with that!

All in all I think this salad makes a great lunch or light dinner and is a bit different to most other salads out there. Plus it uses up that old and stale bread on your countertop 😉

If you’d like to make an Italian-themed night out of it, then the salad is easily able to serve 4 people as an entrée. Maybe you could follow it up with Pasta al Limone or this One Pot Butter Bean Pasta. And for dessert… Why not try these Orange and Almond Cookies? I originally created them as a Christmas cookie but they can definitely be eaten all year round!

I hope you enjoy making (and eating!) this salad. Please let me know what you think in the comments and don’t forget to tag me @nothangryanymore in your creations on Instagram.


vegan chickpea panzanella from above

Chickpea Panzanella

A delicious bread salad that is perfect for lunch or dinner.
5 from 5 votes

(Click on the stars to vote!)

Prep Time 20 minutes
Total Time 20 minutes
Course Lunch, Salad
Cuisine Italian
Servings 4 servings



  • 200 g old bread
  • 2 tbsp olive oil
  • 250 g cherry tomatoes
  • 1/2 red onion
  • 100 g cos lettuce
  • 1 green capsicum
  • 1 can chickpeas
  • 1 handful fresh basil
  • 1 handful fresh parsley
  • 2 tbsp capers
  • 1 chilli (optional)


  • lemon juice from 1/2 lemon
  • 1 tsp Dijon mustard
  • 2-3 tbsp olive oil
  • salt and pepper to taste


  • Cut the bread into big chunks (about 2cm3). Heat up a fry pan, add 2 tbsp olive oil and fry the bread chunks until golden. Let cool slightly.
  • Cut the cherry tomatoes in half and finely slice the red onion. Roughly cut the cos lettuce and green capsicum. Add everything to a big salad bowl.
  • Thoroughly rinse the chickpeas and add to the bowl together with the capers, finely cut chilli (if desired), fresh basil and parsley.
  • Add the bread to the bowl and mix everything until evenly combined.
  • For the dressing, add the lemon juice, Dijon mustard, olive oil, salt and pepper to a small dish and mix until combined. Pour the dressing over the salad and mix. Serve and enjoy!
Keyword capsicum, cherry tomatoes, chickpeas, panzanella, red onion
Nutrition Facts
Chickpea Panzanella
Amount Per Serving (280 g)
Calories 418 Calories from Fat 148
% Daily Value*
Fat 16.4g25%
Saturated Fat 2.2g14%
Trans Fat 0g
Polyunsaturated Fat 2.5g
Monounsaturated Fat 10.3g
Cholesterol 0mg0%
Sodium 327.3mg14%
Potassium 435mg12%
Carbohydrates 57.4g19%
Fiber 7.2g30%
Sugar 6.8g8%
Protein 11.8g24%
Vitamin A 1010IU20%
Vitamin C 54.4mg66%
Calcium 58.4mg6%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Share your creation with us on Instagram @nothangryanymore


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