Summer Panzanella Gluten Free and Vegan

Raise your hand if you love big, hearty, salads, loaded with fresh veggies in the summer? 

As I’ve mentioned before I am a fan of eating seasonally & purchasing my produce locally. In Western NY, green veggies are currently abundant—like asparagus, arugula, & green peas.

What better way to them then a big old, easy-to-make, salad? Especially one that requires only a dozen ingredients and 30 minutes to prepare.

Let’s make a summer panzanella salad!

Summer Panzanella

This salad is the perfect balance of fresh veggies (with all the nutrients), chickpeas (for added protein), and toasted bread (to bulk it up!). Topped with a delicious lemon-dill dressing, my summer panzanella is more than a “light” side salad. 

I love sharing this salad with friends, bringing to BBQs, or packing in little jars for weekday lunches. Arugula is a hearty green—unlike lettuce or spinach and the ingredients hold up well after competing the salad. 

This summer panzanella is:

fresh

hearty

tangy

summery

& perfectly flavored.

With a dozen ingredients and 30 minutes, you can have this salad on your table effortlessly and quickly. 

Healthy Summer Panzanella

If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!

For more recipes like this, check out my summer dill potato salad, avocado pesto pasta, pretty pink slaw, or the big Italian salad.

Summer Panzanella

This summer panzanella is fresh, hearty, tangy, summery, & perfectly flavored. With a dozen ingredients and 30 minutes, you can have this salad on your table effortlessly and quickly
Prep Time15 mins
Active Time5 mins
Total Time20 mins
Course: Entrée, Salad, Side
Cuisine: Dairy Free, Gluten Free, Nut Free, Vegan
Yield: 4 salads

Materials

salad:

  • 1 bunch asparagus sliced into 1 inch spears
  • 1 cup fresh green peas
  • 4 cups arugula packed
  • 1 6- ounce jar marinated artichoke hearts drained and roughly chopped
  • 1 15- ounce can chickpeas drained and rinsed
  • 3 slices gluten-free bread toasted and cubed

dressing:

  • 4 Tbsp. olive oil
  • 2 Tbsp. fresh dill chopped
  • 2 tsp. dijon mustard
  • 2 Tbsp. lemon juice
  • 1/4 tsp salt
  • pinch black pepper

Instructions

  • Fill a medium-sized pot 3/4 full of water and bring to a boil. Add the asparagus and blanch for 2-3 minutes or until just tender.
  • Remove asparagus from pot using slotted spoon. To the boiling water add the peas. Boil for 2 minutes and drain immediately.
  • Add greens, artichoke hearts, chickpeas, and bread to a large bowl.
  • Pat the boiled asparagus and peas dry with a clean towel and add to salad.
  • In a small bowl, whisk together olive oil, dill, mustard, lemon juice, salt, and pepper. Taste and adjust flavors if needed.
  • Pour dressing over salad and serve immediately. Leftovers will keep refrigerated in airtight container for a day or two, though best served immediately.

Notes

Nutrition Information is a rough estimate of the 1/4 of the recipe.

Nutrition

Serving: 1salad of 4 | Calories: 442kcal | Carbohydrates: 30g | Protein: 9.8g | Fat: 24.9g | Saturated Fat: 5.4g | Sodium: 828mg | Fiber: 8g | Sugar: 12.2g

The Local Sprout

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