Ingredients:

  • 1 lb Ciabatta bread, torn into 1 inch chunks
  • 15 oz canned chickpeas, drained, rinsed, and patted dry
  • 1 lb ripe Roma tomatoes, roughly chopped
  • 300g English cucumber
  • 0.5 small red onion, thinly sliced
  • 1 cup fresh basil leaves, torn
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 0.33 cup high-quality extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 2 cloves garlic, minced
  • 1 tsp Dijon mustard
  • 0.5 tsp honey

Instructions:

  1. Preheat the oven to 400°F.
  2. Tear the 1 lb Ciabatta bread into 1 inch chunks and place them on a sheet pan.
  3. Dry the 15 oz canned chickpeas thoroughly with a clean towel.
  4. Toss the bread and chickpeas with 2 tbsp extra virgin olive oil, 1 tsp sea salt, and 0.5 tsp black pepper.
  5. Roast for 10 minutes until golden and crackling.
  6. Whisk the 0.33 cup olive oil, 2 tbsp red wine vinegar, 2 minced garlic cloves, 1 tsp Dijon, and 0.5 tsp honey in a large bowl.
  7. Slice the 1 lb Roma tomatoes and 300g English cucumber, then add them to the dressing.
  8. Mingle the 0.5 thinly sliced red onion with the wet ingredients and let them sit for 5 minutes.
  9. Combine the roasted bread and chickpeas into the bowl with the vegetables.
  10. Tear the 1 cup fresh basil leaves over the top and toss gently before serving.