Chickpea & Tomato Salad with Fresh Basil

My mother-in-law has a big book of recipes that she has accumulated over the years, while planning for a graduation party, she pulled this recipe out and decided to make it. She kept telling me how delicious it was and encouraged me to try it but for some reason I wasn’t in the mood, I don’t always love chickpeas. I guess I have to be in the mood for them. I didn’t try this salad until the day after the party and I fell in love with it! Chickpeas don’t have a lot of flavor, but this combination of ingredients packs a punch of flavor with every bite.

This salad keeps well in the refrigerator, I find that it gets better and better the longer that it marinates. Yum.

Chickpea & Tomato Salad with Fresh Basil

chickpea & tomato salad with fresh basil
  • 1 can of chickpeas, drained & rinsed
  • 1 pint grape tomatoes, halved
  • 25 large basil leaves (we pulled them out of the garden), chopped
  • 5 cloves of garlic, minced
  • 1 tbsp red wine vinegar
  • 1 tbsp apple cider vinegar
  • 2 tsp olive oil
  • ½ tbsp raw honey
  • pinch of sea salt
  1. Toss all the ingredients together and chill for at least 1 hour, allowing all the flavors to merge.
  2. Serve chilled or at room temp.

Chickpea & Tomato Salad with Fresh Basil

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