Chickpea Panzanella Salad with Cucumber, Bell Pepper & Tomatoes

Directions

1. Heat a skillet over medium heat.
2. Cut the bread into small cubes.
3. Coat the bottom of the skillet with oil, add the bread cubes, and season with salt and pepper; toss to coat. Cook, turning occasionally, until the cubes are golden brown, about 4–5 minutes.
4. Peel and mince the garlic. In a large bowl, whisk together the garlic, oil, red wine vinegar, Dijon mustard, salt, and pepper to make the dressing.
5. Drain and rinse the chickpeas; pat them dry on paper towels, then add to the dressing and toss to coat.
6. Wash and dry the cucumber, tomatoes, bell pepper, and basil. Dice the cucumber and tomatoes medium; seed and dice the bell pepper; tear or thinly slice basil; dice the red onion.
7. Add the prepared vegetables and onion to the bowl with the dressing.
8. Toss in the toasted bread cubes and mix until everything is coated and evenly distributed.
9. Taste and adjust seasonings if needed, then plate the salad and serve.