smoky aubergine panzanella & chickpea salad

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Finally a sun filled day - so here’s a lovely vibrant but substantial salad for you - smoky aubergine panzanella & chickpea salad 🤩

This is so good, makes you feel amazing and has wonderful textures and flavours - just bursting with goodness 😍

All the love, Niki xxx

Serves 4

For the roast veg;
1 red peppers sliced
1 aubergine sliced
250g colourful cherry tomatoes
1 tbsp olive oil
Pinch sea salt

For the dressing;
3 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
2 tsp maple
Pinch sea salt
1/2 tsp oregano

For the salad;
1 large slice sourdough
1 tbsp olive oil
1 can chickpeas, drained
2 spring onions slices diagonally
3 tbsp olives
3 tbsp capers
Handful basil
Handful mint
Handful rocket

Toppings;
Toasted pine nuts
Fresh herbs
Pinch sea salt

Firstly roast the veg by adding the peppers and aubergine to a large roasting pan. In another pan add the cherry tomatoes. Drizzle with olive oil and salt. Roast for approx 25-30 minutes. Set aside.
Now make the dressing by adding all the ingredients to a jar. Replace the lid. Shake to combine.
Toast the bread then cut into chunky cubes.
Add the roast peppers and aubergine to a large bowl with the toast.
Pour the dressing over and toss to combine
Add the olives, capers, spring onion, cucumber, rocket and herbs.
Toss to combine again.
Serve on a platter.
Top with the roast tomatoes, more herbs, a drizzle of olive oil, pine nuts and pinch sea salt.

#panzanella #veganlunch #salad #veggies #vegan #plantbased