If one week after New Year you are still keeping your resolutions, then this winter panzanella salad recipe is just perfect for you.
Okay, I’m kidding. This salad is just simply good, oh so good! It is super filling and satisfying, just check out the ingredients: croutons, seeds, chickpeas and pesto. It’s soft and crunchy, sweet, salty and tangy at the same time. I won’t even start the kale story. Just believe me it is great!
If you can plan a bit ahead, you can also make the croutons in the oven, with roasting a few dices of pumpkin for the salad at the same time. Though this way it won’t be a 15 minutes recipe anymore. If you didn’t join to Veganuary you can also add some parmesan or pecorino to the salad. And just like the original one, it’s the best if you let it set for at least an hour.
- 3-4 large handful of kale
- 2 small sweet apples
- 1 can of chickpeas (400 gr)
- 100 gr ciabatta or 2-3 slices of bread of your choice
- 1 shallot
- 4 tbsp of nuts and seeds (I used pine nuts, pumpkin, sunflower and hemp seeds)
- 1 tsp dried herbs (Herbs de Provence in my case)
- olive oil
- salt, pepper
- for the pesto:
- 1 handful of pine nuts
- 2 large handful of basil
- 2 cloves of garlic
- juice of a lime
- 2 tbsp olive oil
- ½ cup of water
- salt, pepper
- Heat up a bit of olive oil in a frying pan. Cut the bread into small pieces and add to the pan. Season with salt, pepper and herbs. Stir them a few times until they get toasty (about 5 minutes).
- Add all the ingredients for the pesto to a food processor and blend until smooth.
- Prepare the kale by removing the stems and tearing them into small pieces. Add the leaves to a big bowl with the pesto/dressing and massage the leaves with your hands for 2 minutes. Add the washed chickpeas, the croutons, roasted seeds, sliced apples and shallots. Mix well together. Enjoy!