Panzanella Salad with Roasted Chickpeas

Name: Panzanella Salad with Roasted Chickpeas
Cuisine: Italian, European, Mediterranean
Ingredients: 1 ¾ pounds ripe tomatoes; 1 ¼ teaspoons kosher salt plus more for seasoning; ½ pound ciabatta or sourdough bread, cut into 1 ½-inch cubes; 2 tablespoons extra-virgin olive oil plus 1/3 cup for the dressing; ¾ cup chickpeas (one half 15-ounce can), drained, and rinsed; 1 small shallot, minced; 2 garlic cloves, minced; 1 ½ tablespoons red wine vinegar; 1 tablespoon balsamic vinegar; ½ teaspoon Dijon mustard; ½ teaspoon maple syrup; 1/3 cup chopped fresh basil; Freshly ground black pepper to taste