Photo: Annabelle Breakey; Styling: Randy Mon
YieldsServes 5 or 6 (serving size: 2 cups)
AuthorGretchen Brunner, Seattle,
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.

Chickpea Panzanella with Capers