Chickpea Panzanella with Capers

Chickpea Panzanella with Capers
Photo by Annabelle Breakey

Ingredients

  • 2 tablespoons capers
  • ½ teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup thinly sliced red onion
  • 12 fresh basil leaves, cut into thin strips
  • 1 can (15 oz.) chickpeas (garbanzos), drained
  • ¾ pound day-old crusty whole-grain bread, cut into 1-in. chunks
  • + 4 more ingredients
    • ½ cup extra-virgin olive oil
    • 2 cups lightly packed arugula
    • 3 tablespoons red-wine vinegar
    • 2 large heirloom tomatoes, cut into 1-in. chunks

In a large bowl, combine all ingredients, tossing well to coat evenly. Note: Nutritional analysis is per serving.

View full recipe at My Recipes

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