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June 24, 2020 Mains

Grilled Tomato Asparagus and Chickpea Panzanella Salad

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A summery and light Panzanella salad with juicy burst cherry tomatoes, asparagus and chunky bread to soak up all the delicious flavours. With a simple balsamic vinaigrette, this makes a simple 20-minute lunch or dinner that’s vegan and gluten-free.
Prep Time: 20 minutes
Cook Time: 20 minutes
This is feeding: 2 people
Author: Amy Lanza @nourishing.amy

Ingredients

Salad

  • 20-30 pcs Cherry Tomatoes
  • 150 g Asparagus
  • 1 head Baby Gem Lettuce
  • 1 handful Rocket
  • 1 small bunch Fresh Basil
  • 1 tin Chickpeas drained and rinsed
  • 5 g Pomegranate
  • 40 g Mixed Seeds
  • 3 slices Bread preferrably a day old
  • 1 large Avocado

Dressing

  • 1 Lemon
  • 1 tbsp Olive Oil
  • 1 tbsp Balsamic VInegar
  • 1/2 tsp Dijon Mustard
  • Salt & Pepper to taste

Categories: Mains Tags: chickpeas, grilled, plantbased, salad, vegan

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