Kamis, 24 September 2015

Chickpea Panzanella with capers

Leftover bread.
A yummy expensive hunk of bread sitting there, staring at you.
You haven't the heart to throw it away.
But whatever will you do with it?
Bread crumbs? Stuffing?  Feed the ducks?

Now salad made out of leftover bread made sound a little weird to you, but this happens to be one of my favorite salads.   I've done one before but when I saw this recipe in Sunset in 2009, using the old bread with some arugula, some chickpeas, capers and tomatoes? 
Yes, I was IN for trying it.

Yum, the chickpea (or garbanzo's) are a nice filling addition to the salad with some of their creaminess and texture, perfect with a salty taste of capers, fresh tomatoes and peppery arugula.  

Serves 4-6

3/4 pound day-old crusty whole-grain bread, cut into 1-in. chunks

2 large heirloom tomatoes, cut into 1-in. chunks(or cherry tomatoes)

2 cups lightly packed arugula

1/2 cup thinly sliced red onion

1 can (15 oz.) chickpeas (garbanzos), drained

2 Tbsp capers

1/2 cup extra-virgin olive oil

3-4 tablespoons red-wine vinegar

12 fresh basil leaves, cut into thin strips

1/2 teaspoon kosher salt

1 teaspoon freshly ground black pepper

Toast the bread if it is fresh and soft for about 10 minutes in a 350 degree oven.
If it's a dense or stale bread, you can skip this step. 

Mix all the ingredients and ideally let sit for 1-2 hours before serving.  If it tastes good right away, go for it!  Eat it now.

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