Preheat oven to 350 degrees F.
In a large bowl, combine 2 tablespoons olive oil, bread pieces, garlic, cumin, and curry; toss until well mixed. Season with salt and pepper. Scatter the bread mixture on a baking sheet and bake until toasted (toss once to insure even toasting). Remove from oven and let cool.
In a serving bowl, add the celery, garbanzo beans, Emmentaler cheese, cashews, tomatoes, and toasted bread.
In a small bowl, combine the remaining 2 tablespoons olive oil and the champagne vinegar; mix well.
Add the dressing mixture to the bread mixture; tossing well to combine. Let the salad sit for 1 hour, and then taste, season with additional salt and pepper if needed. Adjust any of the seasonings to your taste.
Serve and enjoy!
Spicy Bread Salad with Cashews Recipe: https://whatscookingamerica.net/karencalanchini/spicybreadsalad.htm