Chickpea Panzanella Salad

Ingredients

The salad

• 3 ½ cups crusty bread, chopped into 1 inch cubes
• 2 tablespoons extra virgin olive oil
• 1 cup halved cherry tomatoes
• ¼ large red onion, sliced
• 1 cup cubed English cucumber
• 2 tablespoons basil, julienned
• 1 ½ cups cooked chickpeas, washed and drained

The Mustard Balsamic Vinaigrette

• ¼ cup extra virgin olive oil
• ½ tablespoon balsamic vinegar
• 2 teaspoons lime or lemon juice
• 1 teaspoon Dijon mustard
• 1 pinch salt
• 1 pinch ground black pepper

Instructions

Nutrition Facts (estimated)