The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Roasted Chickpea Panzanella
You’ll take inspiration from a Tuscan classic for this bright salad, stuffed with juicy tomatoes, black olives, roasted red pepper, pine nuts and fresh basil. But you’ll swap out traditional bread for filling, fibre-rich chickpeas instead.
Prep in 10
Low sat fat
Serving size
Ingredients
- 1 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 1 handful of fresh flat-leaf parsley
- 120g chickpeas in water (chickpeas, water)
- 10g pine nuts
- 15g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 1 san arrentino
- 1 shallot
- 2 tbsp buckwheat flour
- 1 roasted red pepper (Red Peppers, Water, Salt, Acidity Regulator (Citric Acid))
- 180g tomatoes (heritage mix) (use half)
- 1 tbsp basil pesto (use half) (Sunflower Oil, Basil Paste (Basil, Sunflower Oil, Salt, Antioxidant : Ascorbic Acid), Frozen Broccoli Crumbs, Frozen Broad Beans, Frozen Kale, Garlic Puree, Salt, Acidity Regulator: Citric Acid)
- 1 tbsp red wine vinegar
Nutritional Information
Calories: 619
Protein: 26g
Carbs: 67g
Fat: 31g
Ingredients
- 180g tomatoes (heritage mix)
Nutritional Information
Calories: 14
Protein: 0g
Carbs: 3g
Fat: 0g
Roasted Chickpea Panzanella
You’ll take inspiration from a Tuscan classic for this bright salad, stuffed with juicy tomatoes, black olives, roasted red pepper, pine nuts and fresh basil. But you’ll swap out traditional bread for filling, fibre-rich chickpeas instead.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Drain the chickpeas, peel and halve the shallots and add both to a lined baking tray. Drizzle with 1 tsp oil, season with sea salt and black pepper, then roast for 20-25 mins.
- Meanwhile, roughly chop the tomatoes. Halve the olives. Slice the roasted pepper. Roughly chop the parsley. Add them all to a mixing bowl with the pesto, yeast and vinegar. Drizzle in 1 tsp extra virgin olive oil and season with sea salt and black pepper. Set aside.
- Heat a dry frying pan on a medium heat. Toast the pine nuts for 2-3 mins, tossing regularly, until golden brown. Remove and set aside.
- Add the flour to a bowl and stir in 10ml water. Season with a pinch of sea salt and mix to make crumbs. Add to the same pan used for the pine nuts and toast for 2-3 mins (breaking the 'dough' crumbs up as they cook), until golden brown.
- Add the warm crumbs to the tomato salad and leave to sit for at least 5 mins while the chickpeas finish roasting. Once done, stir the roasted chickpeas and shallots into the salad and serve in bowls.
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