• 1 can Cento Chick Peas (19 oz), rinsed and drained
  • 3 cups 1/2 Inch Bread Cubes
  • 2 cans Cento Quartered Artichoke Hearts (14 oz), drained
  • 1/2 cup Cento Chefs Cut Sun Dried Tomatoes, drained
  • 1/2 cup sliced Almonds, toasted
  • 5 tbsp Cento Red Wine Vinegar
  • 3 tbsp Cento Extra Virgin Olive Oil Triangle
  • 1/2 tsp Cento Fine Sicilian Sea Salt
  • 2 tbsp Fresh Parsley, chopped
  • 1 tbsp Mint Leaves, chopped


Preheat oven to 350F. Place the bread cubes on a baking sheet and toast in oven until crisp, about 8-10 minutes. Let cool, then combine the bread cubes, artichokes, chickpeas, tomatoes and almonds in a large serving bowl. Drizzle with vinegar and oil, season with salt, and toss. Add the parsley and mint and toss again to evenly distribute. Serve at room temperature.

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