Chickpea Panzanella with Capers


Serves 5 or 6 Time: 25 minutes.

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

In a large bowl, combine all ingredients, tossing well to coat evenly.

Nutritional Information: Calories 386 (51% from fat), Protein: 10g, Fat 22g (sat 2.7), Carbohydrate 38g, Fiber 6.7g, Sodium 580mg, Cholesterol 0.0mg.

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