Chickpea salad! I love chickpeas and this salad is another light meal for the summer. Plus it is super fast to toss together and very flavorful! My mom makes a version of this with chickpeas, tomatoes, and balsamic vinaigrette. Here’s a version that uses basil and a different combo of vinegars for the dressing.
This recipe was adapted from Green Light Bites:
- 1 can chickpeas, drained and rinsed
- 1 pint grape tomatoes, quartered
- basil leaves, chopped (I didn’t measure how many, just estimated)
- 3 cloves of garlic minced
- 1 tbsp red wine vinegar
- 1 tbsp cider vinegar
- 2 tsp olive oil
- 1/2 tbsp agave
- pinch of salt
Directions: Mix everything together in a medium bowl and chill for at least 20 minutes to allow flavors to merge.
This picture looks like a TON of tomatoes, but really I just took the picture real fast and didn’t take the time to mix it better.