Chickpea Panzanella with Capers Recipe – Sunset Magazine

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