This summer panzanella is perfect dish for the summertime! Plays in the colors of the rainbow, with fresh veggies and toasted bread, chickpeas with Italian vinaigrette. For the bread you can use sourdough or chiabatta, the best is if it’s 1-2 days old. I used gluten free toast chiabatta this time. For a little extra… Continue reading Vegan summer panzanella