Grilled Tomato Asparagus and Chickpea Panzanella Salad

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.

Panzanella salads are one of my favourite kinds of salad – there’s lots of fresh leaves, lovely vegetables and lots of day-old, hunks of bread that soak up all the wonderful flavours of the salad. I love adding grilled or roasted vegetables to my salads to add a richer flavour and texture variety and it still takes 20 minutes to make. I’ve used gorgeously fresh piccolo cherry tomatoes for this recipe and chopped pieces of asparagus. The tomatoes burst and turn wonderfully sweet and juicy as does the asparagus.

Grilled Tomato Asparagus and Chickpea Panzanella Salad

I like to serve these vegetables on top of the salad base, so they don’t mush up too much when tossing the salad but make sure to get a bit of everything in every mouthful. It’s something I do at every mealtime – the first mouthful has to contain a bit of everything on my plate. I highly recommend it if you don’t already do so! It wakes up your taste buds for what is to come.

The rest of this Grilled Tomato Asparagus and Chickpea Panzanella Salad is quite simple but equally delicious and fresh. Chop up your favourite salad leaves like baby gem lettuce and rocket and add in lots of fresh basil, tender protein-rich chickpeas, juicy vibrant pomegranate and crunchy mixed seeds. Add in the bread – chunks of bread are the best here so opt for the thicker rather than thin slices. Day-old bread is best, too, and I love using a sourdough, rye bread or chunky white bread or focaccia for Panzanella salads. Don’t forget the avocado on top, too, which adds a wonderful creamy element to the salad.

The final key element for this Grilled Tomato Asparagus and Chickpea Panzanella Salad is the balsamic and Dijon vinaigrette salad. I use lemon juice and zest for a really fresh and zingy flavour along with good quality olive oil, balsamic vinegar, Dijon mustard and some salt and pepper, that’s it! Toss it all together and allow it to sit while the vegetables are grilling.

Grilled Tomato Asparagus and Chickpea Panzanella Salad

I love how simple, honest and packed the flavours are in this salad while being so fuss-free. There are so many beautiful textures, colours and flavours that contrast so well. It is filling enough for a lunch or dinner and can be prepared the day before and enjoyed for lunch the next day. Depending on the bread you use, this recipe is also gluten-free and nut-free while it is naturally plant-based and focuses on whole foods.

If you are looking for more simple salads, how about my Tempeh Taco Salad, Roasted Cumin Carrot Lentil Salad with Cashew Cheese, Nutty Rice Salad or Rainbow Quinoa Salad.

Grilled Tomato Asparagus and Chickpea Panzanella Salad

• Servings: 2
• Time: 20 minutes
• Difficulty: easy
• Print

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.

Ingredients

• 20-30 cherry tomatoes
• 150g asparagus
• 1 head baby gem lettuce
• 1 handful rocket
• 1 small bunch fresh basil
• 1 tin chickpeas, drained and rinsed
• 50g pomegranate
• 40g mixed seeds
• 3 large pieces of day-old bread
• 1 large avocado
• Dressing:
• 1 lemon
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• ½ tsp Dijon mustard
• Salt and pepper

Directions

1. Preheat the grill to high or oven to 160Fan/180*C and line a baking tray with parchment paper. Trim and chop the asparagus into 1-inch pieces and add to the tray with the tomatoes, some olive oil, salt and pepper. Grill or roast for 15 minutes until crisp.
2. Meanwhile, wash and roughly chop the lettuce and add to a mixing bowl with the rocket, torn fresh basil leaves, chickpeas, pomegranate and mixed seeds.
3. Zest and juice the lemon and add to a bowl with the olive oil, balsamic vinegar, Dijon mustard and some salt and pepper. Stir to combine.
4. Tear the bread into bite-size pieces and add to the salad leaves with the dressing. Toss well.
5. Serve in bowls topped with the grilled/roasted tomatoes and asparagus. Chop the avocado and add on top with extra pomegranate, seeds and basil.

Grilled Tomato Asparagus and Chickpea Panzanella Salad

I look forward to hearing if you make this Grilled Tomato Asparagus and Chickpea Panzanella Salad so please let me know in the comments below. And tag me in your salads, too, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With Panzanella salad love x