plantd logo

Mains

Grilled Tomato Asparagus and Chickpea Panzanella Salad

Tried this recipe?Mention @plantd.co or tag us #plantd for a feature!
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

Plantd Disclaimer

Our website (and all content on our website) is to be regarded as opinion only, and is not meant to be a substitute for Professional advice.

We make no warranties, express or implied, as to the completeness, accuracy, or appropriateness for any purpose of any information or content contained on this website.

Should you be seeking advice, we recommend consulting a Professional service provider or health professional.

Reader Interactions