Panzanella with Sautéed Potatoes and Chickpeas

Tossed panzanella featuring golden fried bread, sautéed potatoes, chickpeas, and mushrooms finished with a simple tomato passata dressing.

Vegetarian Healthy Quick Lunch Warm Salad

Estimated Nutrition

Calories

1084.5

kcal / serving

1084.5 kcal total

Carbs

89.1g

per serving

89.1 g total

Fat

72.8g

per serving

72.8 g total

Protein

18.2g

per serving

18.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

slice

White Bread

stale, good quality, torn into pieces

LegumesPulses

tbsp

Chickpeas

tinned, rinsed and drained

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

for frying

tbsp

Olive Oil

for dressing

Vegetables

100

New Potatoes

cooked and thickly sliced

Mushroom

quartered

200

Tomato Passata

for dressing

Method

Season with salt and pepper, then stir in the potatoes, chickpeas, and mushrooms.

Transfer the mixture to the oven and bake for 4-5 minutes until potatoes are tender.

Preheat the oven to 180°C.

Heat oil in a pan and fry bread pieces for 2-3 minutes until golden-brown.

Whisk the passata and olive oil together to create the dressing.

Drizzle the dressing over the panzanella and toss to coat before serving.