Caprese Panzanella with Chickpeas
1/2 loaf french baguette (or really any bakery bread), cut into bite size cubes
1 15 oz. can chickpeas, drained and rinsed (or 1 1/2 cups cooked chickpeas)
1 pint grape tomatoes, sliced in half
8 oz. fresh mozzarella, cut into cubes
1/4 cup pesto
vinegar (I used red wine, balsamic works, too)
Lightly toss bread cubes in olive oil. Toast in a 400 degree oven for 5 minutes.
In a large bowl, mix together chickpeas and pesto.
Add in tomatoes and mozzarella.
Mix in bread cubes. Drizzle with a little vinegar. I really like vinegar, so I'm usually pretty liberal with my pour here, but you can skip it altogether if you'd rather. A vinaigrette salad dressing would work, as well.
Serve on it's own or over a bed of lettuce.