GINNA PARSONS Everywhere I turn these days, there is an email or a blog or a cooking magazine touting the benefits of eating a plant-based diet filled with more fresh fruits and vegetables, nuts, seeds and whole grains – and less meat – to help prevent diet-related disease. I totally get this but have to admit that at our house, we usually go meatless at breakfast but almost always have a moderate portion of chicken, turkey, fish, pork or beef with lunch and dinner. However, we have been doing a much better job of adding fresh produce to our plates, in the form of fruit salads, green salads and vegetable stir-frys. On Sunday after the Masters Golf Tournament, I roasted some chicken breasts with lemon and garlic and went looking for a salad to serve alongside the meat. I picked up the May issue of Cooking Light magazine and was immediately drawn to a recipe for panzanella, more commonly called a Mediterranean bread salad. This particular recipe was intended to be an entree, so it included a can of chickpeas, also known as garbanzo beans.