Toss the bread cubes with the olive oil to evenly coat. Sprinkle with salt and toss again. Spread the cubed bread evenly over a baking tray and bake in the preheated oven until golden brown, about 12 minutes. Remove from oven and allow to cool completely.
Toss together the chickpeas, tomatoes, peppers, onion and kalamata olives in a large bowl. In a separate bowl, whisk together the pesto, balsamic vinegar, rosemary and pepper. Toss the tomatoes with the pesto mixture and let stand at room temperature for 30 minutes to 1 hour.
To serve, toss the toasted bread cubes and goat cheese with the tomato mixture. Line a serving plate with a few lettuce leaves. Finely chop the remaining lettuce and mound in the centre of the serving plate. Spoon the bread mixture over the lettuce and sprinkle with toasted pine nuts.