Filed under SaladsIngredients
1 (15 oz.) can chickpeas, drained and rinsed
1 pint grape tomatoes, halved
6-8 large basil leaves, chopped
3 cloves of garlic, minced
1 tablespoon red wine vinegar
1 tablespoon apple cider vinegar
2 teaspoons olive oil
1 teaspoon sugar
pinch of salt
In a medium bowl, whisk together the garlic, red wine vinegar, apple cider vinegar, olive oil, sugar and salt. Add chickpeas, tomatoes and chopped basil; toss to coat. Chill for at least 20 minutes before serving.
I'm always looking for quick, healthy salad recipes for lunch, and this is one of my new favorites. The recipe, as written, makes about 2 lunch-sized servings. So if you'll be feeding a larger group, you may want to double it. It comes together in about 5 minutes, and is full of protein and vitamins. The slightly sweet, tangy dressing is a perfect accompaniment to the tomatoes and chickpeas. You can use honey in place of the sugar, but be sure to use fresh basil, it makes all the difference!
Who Dished It Up First
Adapted from Green Lite Bites.