Spring Panzanella

• Bread Cubes
• 1/2 loaf of bread, cut into 1" cubes
• 3-4 tablespoons olive oil
• salt and pepper
• Salad Base
• 2-3 medium leeks, sliced thin
• 1 small bunch of asparagus, cut into 1" pieces
• 1/2 of a red onion, minced
• 2 fennel bulbs, cut thin with mandoline
• 1 cup onion sprouts
• 1 carton cherry tomatoes, halved
• 1 cup sping peas, halved
• 3-4 cups arugula or rocket
• 1/3 cup fresh mint, chopped
• 1/2 cup fresh basil, chopped
• 16 ounces oz. cooked chickpeas, rinsed and tossed with lemon
• 1/3 cup olive oil
• 1/4 cup white whine vinegar
• juice of half a lemon
• salt and pepper to taste

1. Toss bread cubes in olive oil and generous amounts of salt, and pepper. Lay flat on a baking sheet and toss in the oven at 400' for 10 minutes. Switch the oven to broil, and toast on one side for 2 minutes. Shake the pan to turn the cubes and broil until golden brown and crispy. Set to the side.
2. In a small pan, bring 3-4 cups of water to boil and cook asparagus for no longer than 2 minutes. Remove from heat immediately and immerse in cold water to stop cooking. In a large bowl, combine the leeks, red onion, mint, basil, fennel, tomatoes, sprouts, and spring peas, toss with a splash of oil and vinegar, then add the rocket/arugula and cooled asparagus. Toss with the additional dressing, garbanzo beans, and bread cubes. Season with a bit of lemon juice, salt and pepper.

bread, bread, olive oil, salt, salad base, leeks, red onion, fennel bulbs, onion sprouts, cherry tomatoes, sping peas, arugula, fresh mint, fresh basil, chickpeas, olive oil, white whine vinegar, lemon, salt

Taken from food52.com/recipes/11639-spring-panzanella (may not work)