This chickpea and tomato salad is a great meal on its own, or as a side dish. Perfect for picnic and an easy make-ahead dish to pass, too. 

Babyfaces: This is a perfect salad for you. Serve over generous bed of spinach or romaine lettuce and enjoy. 

Athletes & Babyfaces: Enjoy this recipes with lunch or dinner. No need for any other starch; the chickpeas do the trick. 

Apples: This is a good side for you, too. If you’re having this as a main dish, such as a salad for work, consider adding a little more olive oil or pair with half of an avocado. 

Serves 2 – 4

 

15-ounce cans of garbanzo beans (chickpeas), drained and rinsed
1 pint cherry tomatoes (halved)
1 c yellow onion, chopped (preferably Vidalia)
½ c. fresh basil, coarsely chopped
2 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
½ tsp salt
pepper to taste

Combine the garbanzo beans, tomatoes, and onion in a large bowl.

Separately mix the dressing ingredients in a jar or a small bowl – olive oil, vinegar, salt, and pepper. Pour over salad ingredients. Toss in basil.

 

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