Chickpea and Tomato Salad with Fresh Basil

This could be one of the best dishes we've made all summer. It's hilariously easy, it's laughably cheap, it has a distinctive and incredibly delicious flavor, and it's healthy too. It's even vegetarian and gluten free.

And you can get the already low cost of this dish way, way down if you grow your own basil (we are), and if you're growing your own grape or cherry tomatoes (sadly, we aren't).

Of course, you can get the cost of this dish way, way up if you insist on buying the most expensive heirloom grape tomatoes in your entire grocery store. I don't mean to name any names, but this is what happens when Laura does the shopping. :)

Chickpea and Tomato Salad with Fresh Basil
(Borrowed and modified from GreenLiteBites)

1 to 1.5 pounds grape or cherry tomatoes (sliced) or regular tomatoes (chopped coarsely)
1 can chickpeas (14.5 ounces), drained and rinsed
20-30 basil leaves, coarsely chopped
3-4 garlic cloves, finely chopped
2 Tablespoons vinegar
2 Tablespoons olive oil
1/2 Tablespoon honey

Combine all ingredients well, chill in the refrigerator for 20-30 minutes, and serve.

Serves 3-4. Dish can be easily doubled.

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Sally said...

Something like this is one of my favorite summer dishes.

I do one with chickpeas, red bell pepper, cucumber, green onions, and parsley. The dressing includes red wine vinegar, lemon juice and olive oil.

My basic salad dressing is 3 parts olive oil, 2 parts vinegar or citrus juice and 1 part sweetener (usually honey). I especially like this with lime juice -- really great with Mexican or Asian dishes.

Daniel said...

Sally, love it. Thank you for sharing!