Coconut Mint Raspberry Panzanella

Salad:

• 2-3 cups hearty bread, cubed (gluten-free if necessary)
• 1 tablespoon coconut oil
• 1 medium onion, chopped
• 2 cloves garlic
• 1 teaspoon coconut oil
• 2 cups cooked garbanzo beans
• 2 green onions, diced
• 4 cups lettuce
• 1 cup raspberries
• 1/2 cup radish, broccoli, or alfalfa sprouts
• salt and black pepper, to taste

Dressing:

• 1/2 cup mint leaves, roughly chopped
• 3 tablespoons orange juice
• 2 tablespoons rice vinegar
• 2 tablespoons coconut oil
• salt and black pepper, to taste

1. Preheat the oven to 400 degrees F.On on a baking pan, toss the cubed bread with 1 tablespoon of the oil and season with salt and pepper.
2. Once all of the bread is coated, bake for 10-15 minutes or until bread pieces are deep golden brown. Remove from the pan into a large serving bowl.
3. In the same pan used for the bread cubes, toss the onion and whole garlic cloves. Toss them with the remaining teaspoon of oil and some more salt and pepper. Roast for 10-20 minutes or until the onions are golden and getting tender. Remove from the oven, remove the garlic cloves from its skin, and mash.
4. Toss the onions and garlic over the bread cubes. At the same time add in the garbanzo beans.
5. While the onions are roasting/cooling, make the dressing: Combine all of the ingredients in a food processor. Pulse until the mint is broken into a puree and it becomes a creamy mixture. Taste it for seasoning, and adjust if necessary.
6. In the serving bowl with the bread mixture, gently toss in the lettuce, raspberries, and green onions. Spoon the dressing on top, stopping when it has as much as you desire (you might have a bit left over). Toss everything together to combine and season to taste with more salt and pepper.