This chickpea panzanella salad pairs crispy cubes of bread with chickpeas, veggies, and a zippy mustard balsamic vinaigrette. It’s a salad that eats like a meal!
This Chickpea Panzanella Salad will wow your guests, your kids, your family, and most importantly, your stomach. Consider it a mashup of my Greek panzanella salad and 15-minute chickpea salad —it’s full of bold flavours and supremely satisfying thanks to the protein-packed chickpeas and bread.
Friends, this is a salad you can eat for dinner!
If you’ve never had panzanella before, it’s literally the best version of salad ever because it’s made with bread, in addition to the usual veggies and dressing. The bread is toasted first, so it doesn’t get soggy—think croutons, but on a larger scale.
If you enjoy this recipe—and I know you will!—try my strawberry panzanella salad too.
Why You’ll Love This Chickpea Panzanella Salad
Here’s why you should add this chickpea panzanella salad to your meal plan this week:
- Filling . Leafy greens and veggies are delicious, but they don’t have much staying power on their own. The addition of bread and chickpeas make chickpea panzanella salad hearty and satisfying!
- Flavourful . I used my absolute favourite balsamic vinaigrette for this salad, which brings all the ingredients together. It’s tangy, tart, and you’ll want to put it on all the things .
- Ages like fine wine . This is one of those magical dishes that tastes better the longer it sits in your fridge—which means it’s great for meal prep!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Crusty bread – Use gluten-free bread to make this a gluten-free chickpea panzanella salad.
- Extra-virgin olive oil
- Cherry tomatoes – Grape tomatoes can be substituted.
- Red onion – Slice this thinly and evenly. A mandoline slicer makes it easy!
- English cucumber – English cucumber is my favourite for salads because the seeds are smaller and the skin isn’t as thick.
- Basil – Fresh basil leaves add herbaceous flavour to the mix.
- Chickpeas – I use canned chickpeas for convenience, but you can cook them from dry if you prefer.
For the Mustard Balsamic Vinaigrette:
- Extra-virgin olive oil – Use a high-quality olive oil if you have one on hand.
- Balsamic vinegar – I recommend a sweet, syrupy balsamic vinegar to balance the tart citrus juice.
- Lime or lemon juice
- Dijon mustard
- Salt and ground black pepper
How to Make Chickpea Panzanella Salad
Ready to get started? Here’s what you’ll need to do.
- Make the vinaigrette . Whisk all of the ingredients in a small bowl, or place them in a jar and shake it vigorously.
- Prepare . Preheat your oven to 450°F and line a baking sheet with a silicone mat, foil, or parchment paper.
- Toast the bread . Place the bread on the prepared baking sheet and bake for 5 minutes. Let the bread cool.
- Assemble the salad . Toss the toasted bread, the cherry tomatoes, red onions, cucumber, chickpeas, and basil in a large mixing bowl. Pour the vinaigrette over the salad and toss again to combine.
- Let it sit . Cover the salad and let it sit for 30 minutes, or up to an hour, so all the ingredients are completely soaked and the flavours have combined.
Tips for Success
This chickpea panzanella salad is a cinch to make, but these additional tips will help you make sure it turns out perfect.
- Cut the bite from the onions . Not a fan of raw onion flavour? Slicing them very thin and letting them soak up the dressing will help cut their pungent flavour. Another option is to soak them in ice water—or just leave them out.
- Let it rest . Trust me, the 30 minutes is so worth it. In fact, taste it right before, and then taste it after 30 minutes. I bet you’ll see a noticeable difference in flavour.
- Don’t skip toasting the bread . You have to toast the bread. I like to use stale bread, then toast it until it’s completely dried out. This is how the bread stands up to the salad dressing and veggies without getting soggy.
Serving Suggestions
Although this chickpea panzanella salad works as a meal on its own, you can use it as a side dish too. The flavours in the salad complement Italian-inspired dishes like Roasted Red Pepper Lentil Pasta , Cheesy Cauliflower Pizza Casserole , and Vegan Garlic Alfredo Pasta .
How to Store
This salad will last in the fridge up to a day once it’s assembled. For meal prep, store the salad in one container in the fridge and the bread in a separate container at room temperature. Toss them together just before serving.
More Vegan Salad Recipes
- Vegan Watermelon Feta Salad with Balsamic Reduction
- Greek Cucumber Salad
- Mediterranean Chickpea Salad
- Vegan Chickpea Tuna Salad
Ingredients
Panzanella Salad
- 3 ½ cups crusty bread , chopped into 1 inch cubes
- 2 tablespoons extra virgin olive oil
- 1 cup halved cherry tomatoes
- 1/4 large red onion , sliced
- 1 cup cubed English cucumber
- 2 tablespoons basil , julienned
- 1 1/2 cups cooked chickpeas, washed and drained , 425g
Mustard Balsamic Vinaigrette
- 1/4 cup extra virgin olive oil
- 1/2 tablespoon balsamic vinegar
- 2 teaspoons lime or lemon juice
- 1 teaspoon dijon mustard
- pinch salt and ground black pepper
Instructions
Mustard Balsamic Vinaigrette
- Mix all the ingredients for the vinaigrette while the bread is toasting so that the mustard can emulsify.
Chickpea salad
- Preheat oven to 450 ° F/ 230 ° C.
- Add the bread cubes to a silicone mat on a baking sheet or a baking sheet prepared with parchment paper or foil.
- Bake for 5 minutes. Remove from oven and set aside to cool.
- In a large mixing bowl, add the toasted bread, the cherry tomatoes, red onions, cucumber cubes, chickpeas and basil. Toss until combined.
Putting it all Together
- Pour the vinaigrette over the salad and toss again to combine.
- Cover the salad and let sit for 30 minutes to up to an hour so that all the ingredients are completely soaked in and the flavours combined. Serve and enjoy!
Notes
Chickpea Panzanella Salad
Ingredients
Panzanella Salad
- 3 ½ cups crusty bread chopped into 1 inch cubes
- 2 tablespoons extra virgin olive oil
- 1 cup halved cherry tomatoes
- 1/4 large red onion sliced
- 1 cup cubed English cucumber
- 2 tablespoons basil julienned
- 1 1/2 cups cooked chickpeas, washed and drained 425g
Mustard Balsamic Vinaigrette
- 1/4 cup extra virgin olive oil
- 1/2 tablespoon balsamic vinegar
- 2 teaspoons lime or lemon juice
- 1 teaspoon dijon mustard
- pinch salt and ground black pepper
Instructions
Mustard Balsamic Vinaigrette
- Mix all the ingredients for the vinaigrette while the bread is toasting so that the mustard can emulsify.
Chickpea salad
- Preheat oven to 450 ° F/ 230 ° C.
- Add the bread cubes to a silicone mat on a baking sheet or a baking sheet prepared with parchment paper or foil.
- Bake for 5 minutes. Remove from oven and set aside to cool.
- In a large mixing bowl, add the toasted bread, the cherry tomatoes, red onions, cucumber cubes, chickpeas and basil. Toss until combined.
Putting it all Together
- Pour the vinaigrette over the salad and toss again to combine.
- Cover the salad and let sit for 30 minutes to up to an hour so that all the ingredients are completely soaked in and the flavours combined. Serve and enjoy!
Notes
Nutrition
Chickpea Panzanella Salad https://jessicainthekitchen.com/chickpea-panzanella-salad/ July 31, 2023
This vegan chicken parmesan has all the savory Italian flavours of the classic dish, minus the meat! Crispy breaded plant-based chicken is smothered with marinara and vegan cheese, then piled onto spaghetti.
Traditional chicken parmesan is a dish made with breaded fried chicken cutlets topped with marinara sauce and mozzarella cheese. It’s a rich, decadent dinner, and this vegan version is every bit as delicious—but it’s lighter and made with plant-based chicken!
Plant-based chicken has come a long way in recent years. Gone are the days of dry, flavourless frozen slabs of faux chicken—supermarkets are full of great options, and I share some of my favourites below. That said, you can also use my vegan chicken recipe if you prefer to DIY it.
Why You’ll Love This Chicken Parmesan
Here’s why this vegan chicken parmesan belongs on your menu:
- Flavorful. This is a dish that combines all the classic flavors of Italian-American cuisine, but without the use of animal products. If you grew up eating chicken parm, this recipe is total comfort food goodness!
- Easy . Even if you don’t like breading things (I get it!), this recipe is easy because you only have to coat four vegan chicken pieces in breadcrumbs. The rest of the recipe comes together in a snap!
- Satisfying . With pasta, protein-packed vegan chicken, and plenty of plant-based cheese, this is a dinner that’s hearty and filling.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan chicken breasts –If you make your own chicken from my recipe, cut or shape one of the loaves into four chicken breasts. Otherwise, use Plant-Based Chicken Breasts by Lightlife or Chik’n Cutlets by Quorn.
- Ground flax or flax meal – This will form a flax egg to help the panko stick.
- Water or plain unsweetened plant milk
- Panko bread crumbs – Use gluten-free panko if needed.
- Garlic powder
- Italian seasoning
- Salt
- Olive oil
- Marinara sauce – Your favourite store-bought brand, or try my homemade marinara sauce .
- Vegan mozzarella cheese – I recommend Daiya, So Delicious, Follow Your Heart, or Violife shreds.
- Fresh basil or Italian parsley
- Cooked spaghetti – Spaghetti is the traditional choice, but you can opt for another pasta shape if you prefer.
How to Make Chicken Parmesan
You’re just a few minutes away from a supremely satisfying Italian-inspired dinner! Here’s what you’ll need to do.
Mix the flax egg . On a large plate, whisk together the ground flax and water or plant milk. Let the mixture thicken for 5 minutes.
Mix the coating . On a second large plate, combine the bread crumbs, garlic powder, Italian seasoning, salt, and 1 cup of the vegan cheese.
Dredge the vegan chicken . Coat both sides of each vegan chicken breast in the flax egg mixture, followed by the panko mixture.
Cook . Set a large skillet over medium heat and add the oil. Once the oil is hot, add the vegan chicken breasts and cook for 7 to 10 minutes, or until golden brown on both sides.
Assemble . Set the oven to broil. Transfer the vegan chicken to a large baking dish or casserole dish. Add 2 heaping tablespoons of marinara sauce onto each cutlet and spread the marinara sauce out slightly. Sprinkle the remaining vegan cheese over the cutlets.
Broil . Place the baking dish in the oven and broil for 5 to 7 minutes, or until the vegan cheese is melted and bubbly.
Finish . Sprinkle the vegan chicken parmesan with fresh basil or Italian parsley, then serve over cooked spaghetti with additional marinara sauce.
Tips for Success
These hints and tips will help you make sure your vegan chicken parmesan turns out perfect:
- Let the flax egg gel . The mixture really does need to sit for at least 5 minutes to thicken.
- Thaw the vegan chicken . If you’re using frozen vegan chicken cutlets, let them thaw first. They’ll cook more evenly this way, and they’ll also be easier to coat in the breadcrumb mixture.
- Make sure to keep an eye on the dish while it’s in the oven . You want the cheese to be melted and bubbly without burning. When you’re broiling, burning can happen fast!
Serving Suggestions
Serve vegan chicken parmesan with a side of Balsamic Roasted Vegetables or Air Fryer Green Beans . And don’t forget the Roasted Garlic Bread !
How to Store
Leftovers can be stored in an airtight food-safe container in the fridge for up to 3 days. Reheat it in the microwave, or transfer the leftovers to a small baking dish, cover it with foil, and heat in a 350ºF oven until it’s warmed through.
Can This Recipe Be Frozen?
Yes, this recipe can be frozen. To freeze, place the vegan chicken parmesan in an airtight food safe container or freezer bag and store in the freezer for up to 3 months. When ready to eat, thaw overnight in the fridge, then reheat according to the instructions above.
More Vegan Dinner Ideas
- Vegan Swedish Meatballs
- Creamy Garlic Mushroom Pasta
- Vegan Instant Pot Risotto
- Lemon Pepper Tofu
Ingredients
- 4 vegan chicken breasts , from homemade vegan chicken or store-bought *see product recommendations below
- ¼ cup ground flax , or flax meal (35 grams) + 3⁄4 cup water or plain unsweetened plant milk (200 grams)
- 1 ½ cups panko bread crumbs , 180 grams
- 1 teaspoon garlic powder , 1 gram
- 1 teaspoon Italian seasoning , 0.5 grams
- ¼ teaspoon salt , 1 gram
- ¼ cup olive oil , 56 grams
- 1 (24 ounce) jar marinara sauce , 680 grams
- 2 cups vegan mozzarella cheese , approximately one – 8 ounce bag, divided – see recipe (226 grams) *see product recommendations below
- fresh basil , or Italian parsley
- 16 ounces cooked spaghetti , 453 grams
Instructions
- On a large plate, add the ground flax and water or plant milk and whisk to combine. Set aside for 5 minutes.
- On another large plate, combine the bread crumbs, garlic powder, italian seasoning, salt, and 1 cup of the vegan cheese.
- Coat both sides of a vegan chicken breast in the flax egg mixture then transfer it to the bread crumb mixture and coat again. Repeat with all vegan chicken breasts and set aside.
- Place a large oven-safe skillet over medium heat and add oil. Once heated, add all 4 vegan chicken breasts and cook until golden brown on both sides (approximately 7 – 10 minutes).
- Set the oven to broil. Transfer the cooked breaded vegan chicken to a large baking dish or casserole dish. Add 2 heaping tablespoons (34 grams) of marinara sauce onto each piece of vegan chicken. Spread the marinara sauce out slightly to cover the center of the vegan chicken. Sprinkle the remaining 1 cup of vegan cheese over all vegan chicken breasts.
- Place the baking dish in the oven and broil for 5 – 7 minutes or until the vegan cheese is melted and bubbly. Remove the dish from the oven and sprinkle with fresh basil or italian parsley. Serve over cooked spaghetti with additional marinara sauce if preferred. Store leftovers in an airtight food safe container in the fridge for up to 3 days.
Notes
- Vegan Chicken: Plant-Based Chicken Breasts by Lightlife Chik’n Cutlets by Quorn
- Vegan Cheese: Mozzarella Style Shreds by Daiya Plant-Based Mozzarella Style Shreds by So Delicious Finely Shredded Mozzarella Cheese by Follow Your Heart Vegan Mozzarella Shreds by Violife
- To store : Leftovers can be stored in an airtight food-safe container in the fridge for up to 3 days. Reheat it in the microwave, or transfer the leftovers to a small baking dish, cover it with foil, and heat in a 350ºF oven until it’s warmed through.
- To freeze : Yes, this recipe can be frozen. To freeze, place the vegan chicken parmesan in an airtight food safe container or freezer bag and store in the freezer for up to 3 months. When ready to eat, thaw overnight in the fridge, then reheat according to the instructions above.
