I love going out to my little herb garden to pick fresh basil for recipes. There is something so satisfying about growing what you eat. As summer comes to a close, I imagine many of you probably have an abundance of basil to be used in the next few weeks. This recipe is perfect for taking advantage of summer’s bounty, specifically fresh basil and tomatoes.
This salad has bright flavors, making for a light side dish, or it could be a main dish if you are vegetarian/vegan. Did I mention it is dairy free, gluten free, and incredibly healthy? It is very quick to prepare and gets better the longer it sits because the flavors meddle together. You can easily add more fresh vegetables to if you’d like. I think cucumber would be a lovely addition!
Chickpea and Tomato Basil Salad
- 1 15 oz. can chickpeas, rinsed and drained
- 1 pint grape tomatoes, halved
- 25 basil leaves, chopped
- 3 cloves of garlic, minced
- 1 tbsp red wine vinegar
- 1 tbsp extra virgin olive oil
- 1/2 tbsp honey ( or agave to make it vegan)
- pinch of salt
1). Toss all ingredients together. Allow the salad to sit about 20 minutes (or longer) for the flavors to mingle. Refrigerate or eat! Told you it was easy. : )
Servings: 4 as a side dish, 2 as a main dish.
Nutritional information per serving as a side dish: Calories: 123 Carbs: 20g Fat: 3g Protein: 4g Fiber: 3g Sugar: 4g
Recipe adapted from: http://greenlitebites.com/2011/06/20/chickpea-and-tomato-salad-with-fresh-basil/