Tuscan Chickpea Panzanella Salad | With Crispy Ciabatta Croutons

Preheat the oven to 190 °C top/bottom heat. Cut the ciabatta bread into bite-sized cubes of approx. 2 cm or tear it apart by hand. Spread the ciabatta pieces onto a baking sheet, drizzle with 2 tbsp of olive oil, finely chop one clove of garlic, and toss thoroughly with the finely chopped fresh rosemary needles and a pinch of fine salt. Bake in the preheated oven for about 8–10 minutes until golden brown and wonderfully crispy.

In a small dry pan, gently toast the pine nuts over medium heat for 3 to 4 minutes, swirling constantly, until fragrant and lightly browned. Immediately slide them onto a flat plate so they do not burn from the residual heat.

Drain the chickpeas in a colander, rinse thoroughly with cold water, and drain well. Cut the sun-dried tomatoes into thin strips. Peel the red onion, cut it in half, and slice into wafer-thin half-rings. Wash the arugula thoroughly and spin dry in a salad spinner.