Breakfast panzanella with chickpeas and basil

Ingredients

For 1 serving

• Bread50 g
• Tomatoes150 g
• Cucumber80 g
• Red onion20 g
• Cooked chickpeas60 g
• Basilto taste
• Extra virgin olive oil8 g
• Red wine vinegar5 g
• Saltto taste

Contains: gluten, sulphites,

In season: June – September

Method

1. Preheat a conventional oven to 200 °C. Cut the bread into roughly 2 cm cubes, spread them on a baking tray and toast for 5 minutes, until golden and crisp outside.
2. Meanwhile, wash the tomatoes and cut them into chunks; wash the cucumber, peel it in alternate strips and dice it; peel the red onion and slice it very thinly.
3. Rinse and drain the chickpeas and put them in a bowl with the tomatoes, cucumber and onion.
4. Dress with the oil, red wine vinegar, salt and torn basil and mix well.
5. Add the bread, mix again and leave for 5 minutes so the bread soaks up the tomato juices without falling apart.