The end of summer usually brings with it an abundance of end-of-the-season tomatoes. {That is if the sweltering temperatures this summer have spared the plants in your garden!} Unfortunately, being a city-dweller and all, I don't have a garden, but the tomatoes at the local grocery stores are overflowing from the shelves. Everything from locally grown heirloom tomatoes to mixed varieties of cherry and grape tomatoes. MMMMMmmmm.
The recipe below is perfect for any type of end-of-the-season tomatoes. I used a local, mixed cherry tomato varietal, but any tomato would work. The chickpeas add a little meatiness, the basil adds extra refreshment, and the honey adds the perfect touch of sweetness. Make this salad while tomatoes are still at their peak!
Tomato & Chickpea Salad with Fresh Basil
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1 can chickpeas, drained and rinsed
1 pint cherry tomatoes, halved
6-8 large basil leaves, chiffonade
2 tsp. extra virgin olive oil
2 tbsp. apple cider vinegar
1/2 tbsp. honey
dash of salt
In a medium-sized mixing bowl, mix all the ingredients together. Refrigerate for 15-20 minutes before serving, allowing all the flavors to meld together.
This salad is definitely a new favorite at our house!
Source: Recipe adapted from Green Lite Bites
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