Chickpea Panzanella with Capers
Photo: Annabelle Breakey; Styling: Randy Mon
Time: 25 minutes. Whole-grain bread and chickpeas add heft to the classic Italian bread salad.
How to Make It
Step 1
1
In a large bowl, combine all ingredients, tossing well to coat evenly.
Step 2
2
Note: Nutritional analysis is per serving.
Ingredients
3/4 pound day-old crusty whole-grain bread, cut into 1-in. chunks
2 large heirloom tomatoes, cut into 1-in. chunks
2 cups lightly packed arugula
1/2 cup thinly sliced red onion
1 can (15 oz.) chickpeas (garbanzos), drained
2 tablespoons capers
1/2 cup extra-virgin olive oil
3 tablespoons red-wine vinegar
12 fresh basil leaves, cut into thin strips
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Directions
Step 1
1
In a large bowl, combine all ingredients, tossing well to coat evenly.
Step 2
2
Note: Nutritional analysis is per serving.