Vegan Panzanella
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan take on the Italian classic, with juicy tomatoes, garlicky dressing, crusty bread, and hearty chickpeas that soak up all the flavor. Works as a hearty main or side for cookouts and weeknight dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1/2 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon finely chopped fresh shallot
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 10 ounces sourdough or French bread, (cut or torn into about 1-inch chunks (about 6 cups of bread chunks))
- 2 pounds fresh tomatoes, (cut into 1-inch pieces)
- 1 (15.5 ounce/439 gram) can chickpeas, (drained and rinsed)
- 1 cup fresh basil leaves, (roughly chopped)
- 2 tablespoons capers
- Salt and pepper, (to taste)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 5m
- Sodium
- 595mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 346mg
- Calcium
- 59mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 595MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.