Tomato Chickpea Salad

In the summer there always seems to be an abundance of tomatoes at our house.  We have a small garden with a few kinds, but we also try different varieties from our farmers market.  I love having fresh tomatoes readily on hand to garnish sandwiches and burgers or to simply eat cherry tomatoes as a quick snack.  

Since we have a stock supply of tomatoes, I have a basil plant that I keep on my back porch for easy picking.  Fresh basil has a wonderful flavor and pairs extremely well with tomatoes.  Taking all this into account, you can say I’ve gotten pretty creative with tomato recipes.  My favorite snack or appetizer has to be Tomato, Basil & MozzarellaPoppers.  But this week I discovered a new dish from a recipe I found on Pinterest.  This is a cold, refreshing side dish that you can serve with just about any meal.  And the best part is it’s extremely easy to put together.  

Garbanzo Beans/Chickpeas

The key ingredients are grape tomatoes, garbanzo beans (chickpeas), and basil.  Keep in mind that you can always cut whole tomatoes into bite size pieces if you don’t have grape tomatoes accessible.  If you’re not familiar with chickpeas, they have a mild nutty flavor and are rich in minerals.  They’re quite popular in vegetarian dishes as they’re an excellent source of protein.  Just one cup of chickpeas contains 29% of your recommended protein intake.  If that doesn’t entice you, just know that this salad is healthy and will leave you feeling invigorated.  Give it a try during these hot summer months.  After all, it’ll only take you 10 minutes to assemble.

Tomato Chickpea Salad
Adapted from Green Lite Bites blog
Serves: 4 to 5 people
Prep Time: 5 minutes
Total Time:  10 minutes

Ingredients:

• 1 (15.5 oz.) can garbanzo beans (chickpeas)
• 1 pint grape tomatoes
• 25 large basil leaves
• 1 ½ teaspoons garlic, minced
• 1 tablespoon red wine vinegar
• 1 tablespoon apple cider vinegar
• 2 teaspoons olive oil
• 1/2 tablespoon honey
• pinch of salt

Directions:

1. Drain chickpeas and rinse in a strainer to remove the starch.  Place in a large bowl.
2. Chop the basil and cut the tomatoes in half.  Add to the bowl and combine with the chickpeas.
3. Add remaining ingredients to the bowl.  Stir to combine well.
4. Refrigerate for 30 minutes before serving.  Serve cold.