“This substantial salad is weeknight-easy, thanks to canned chickpeas,” said Felisia Tan in Milk Street magazine. By warming the chickpeas before tossing them with the dressing, you’ll help them absorb more flavor. Use panko, not standard, breadcrumbs, for a better texture. And though we like the salad best when warm, it can be served at room temperature if you add the panko mixture and parsley at the last minute.
Warm chickpea salad with tomatoes, capers, and toasted breadcrumbs
1 pint cherry or grape tomatoes, halved • ¼ cup drained capers • 2 tbsp lemon juice • kosher salt • 6 tbsp extra-virgin olive oil, divided, plus more to serve • 2 medium garlic cloves, thinly sliced • ½ cup panko breadcrumbs • 2 15½-oz cans chickpeas, rinsed and drained…
