A hefty salad built on toasted seed bread cubes and roasted chickpeas, with sharp greens and a bright dressing. This shelf's dense, nutty bread stands in for croutons and adds heft to what would otherwise be a light meal.

Serves 2. 30 minutes, 15 at the stove.

About 590 calories a serving, 13 g protein, 71 g carbohydrate, 28 g fat. From USDA figures for 71% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 400°F [200°C]. Cut 8 slices of bread into 1-inch cubes to yield about 3 cups. Toss the cubes with 1 tablespoon of oil, 1/4 teaspoon of salt, and a pinch of pepper. Spread them on a sheet pan and toast for 8 to 10 minutes, stirring once halfway through, until golden and crisp.10 min
2. While the bread toasts, drain and rinse 1 can of chickpeas. Mince 1 clove of garlic and toss it with the chickpeas, 1.5 tablespoons of oil, 1/4 teaspoon of salt, and a pinch of pepper. Push them to one side of the sheet pan or a second pan and roast for 10 to 12 minutes, shaking once, until the skins split and they start to brown.12 min
3. Whisk together 1.5 tablespoons of oil, 1 tablespoon of vinegar, 1 teaspoon of Dijon mustard, 1/4 teaspoon of salt, and a pinch of pepper. Toss 4 ounces of mixed greens with the dressing, then divide between two bowls. Top each with half the bread cubes and half the roasted chickpeas.

Note Swap canned chickpeas for white beans or lentils. Toasted bread cubes keep in an airtight container for three days; refrigerate the dressed salad no longer than two hours. Serve with lemon wedges and crumbled cheese.