Spring Panzanella Salad

Name: Spring Panzanella Salad
Ingredients: 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