Jul

chickpea & tomato salad with fresh basil – peace. love. quinoa

Jul 05

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

Author: peace. love. quinoa

Ingredients

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

Instructions

Toss all the ingredients together and chill for at least 1 hour, allowing all the flavors to merge.
Serve chilled or at room temp.

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Tagged with → Chickpea • Cook • Fruits and Vegetables • garden recipes • gluten-free • healthy • Home • Olive oil • PLQ favorites • recipe • salad • vegan • vegetarian • Vinegar