Life Changing Gluten-Free Vegan Summer Panzanella

This gluten-free vegan panzanella is the perfect dish for the summertime!

Playing in all colors of the rainbow, with fresh veggies and crispy toasted gluten-free bread, yummy chickpeas and Italian vinaigrette. For the bread you can use sourdough or chiabatta if you aren’t allergic, the best is if it’s 1-2 days old.

For ages I struggled to find good quality gluten-free bread but nowadays, everything is available on the market and they are better and better each time. I used gluten free toasted chiabatta for this recipe but a multi grain brown GF bread does wonders, too.

For a little extra flavor you can sprinkle melted vegan butter over them or rub the tops with garlic before you toss them in the oven.

• 1 small loaf of GF ciabatta or sourdough bread, cut into cubes
• 4 tbs vegan butter
• 1 can of chickpeas, drained and rinsed
• 1 small English cucumber, thinly sliced
• 2 handful green, yellow and red cherry tomatoes, halved
• 1 tbs thinly sliced fresh basil leaves
• 5 tbs extra-virgin olive oil
• 2 tbs red wine vinegar
• 1 clove garlic, finely minced
• 1 ts dried oregano
• salt, pepper

1. Pre-heat the oven to 150 Celsius.
2. Spread the bread out on a large baking sheet that is covered with parchment paper.
3. Then drizzle it evenly with the melted butter, and toss until all sides of the bread are evenly coated.
4. Bake for 15-20 minutes, turning once, until the bread is crispy and golden. When done, set aside.
5. Meanwhile, as the bread is toasting, prep the vinaigrette: whisk together the olive oil, red wine vinegar, garlic, oregano and season with salt and pepper.
6. Slice up all the vegetables, place them in a large bowl and drizzle with the vinaigrette and toss well together.
7. You can even garnish with vegan cheese or add chili for a little spicy taste.