Chickpea Panzanella With Capers

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

2 large heirloom tomatoes, cut into 1-in. chunks

2 cups lightly packed arugula

1/2 cup thinly sliced red onion

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

2 tablespoons capers

1/2 cup extra-virgin olive oil

3 tablespoons red-wine vinegar

12 fresh basil leaves, cut into thin strips

1/2 teaspoon kosher salt

1 teaspoon freshly ground black pepper

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