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

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