It’s officially spring and my taste buds are craving tomatoes and fresh herbs. This combination boasted everything I need for a summery salad with the added bonus of protein from the garbanzo beans. The best part is that it’s supposed to be super quick and everything you need to whip it up should be right in your pantry.
1 can of chickpeas, drained and rinsed
Approx. 1 pint grape tomatoes, halved
A handful of large basil leaves, chopped
3 cloves of garlic, minced
1 TBSP. red wine vinegar
1 TBSP. apple cider vinegar
2 tsp. olive oil
1/2 TBSP. honey
pinch of salt
That is the original recipe, however, I never make a salad without pepper so I went a head and added that in too. This salad kept getting better and better, since you can mix it all up in one bowl! Mix the garlic, vinegars, oil, honey, salt, and pepper in a glass bowl and whisk it up a little with a fork.
Add the basil.
RP Servings: 4-6 it really depends on how “into” beans you are. I have had lots of friends try this and they all like it, but not all of them will eat the entire bowl.
Stars: 4 for sure!
It’s a one bowl wonder. Quick, easy, delicious, minimal ingredients but maximum taste and freshness. If you wanted to make it a little more fancy, you could add some feta in just before serving. I think the salty bite would really take this salad to a whole new level.