Panzanella is a great way to use up leftover stale bread and you know how I love to NOT waste food! You can use any bread you like – gluten-free, grain-free all work too. It is classic to make panzanella with juicy tomatoes, onions, cucumbers and basil, but you can switch it up during different seasons. Chickpeas are not a common ingredient in panzanella, but I love adding them to make this a main dish. Also, the vinaigrette in this recipe is amazing. You can also make a crouton-less and chickpea-less version of this salad + the vinaigrette and use that as a topping for grilled steak, chicken or a side of fish. Just chop up the veg a little smaller!
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