Artichoke and Chickpea Salad

• 3 cups day-old 1/2-inch bread cubes
• Two 10-ounce jars artichoke halves or quarters in brine, drained
• 16-ounce can chickpeas, rinsed and drained
• 1/2 cup sun-dried tomatoes in oil, drained and halved
• 1/2 cup sliced almonds, toasted
• 5 tablespoons red-wine vinegar
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 2 tablespoons chopped fresh Italian parsley
• 1 tablespoon chopped fresh mint

1. Preheat the oven to 350 degrees F. Put the bread cubes on a baking sheet, and toast in oven until crisp throughout, about 8 to 10 minutes.
2. Let cool.
3. Combine the bread cubes, artichokes, chickpeas, sun-dried tomatoes, and almonds in a large serving bowl.
4. Drizzle with the vinegar and oil, season with the salt, and toss well.
5. Add the parsley and mint, and toss again to distribute.
6. Serve at room temperature.

bread, quarters, chickpeas, tomatoes, almonds, redwine vinegar, extravirgin olive oil, kosher salt, fresh italian parsley, fresh mint

Taken from www.epicurious.com/recipes/food/views/artichoke-and-chickpea-salad-385249 (may not work)