In keeping with the theme of side dishes, I thought I would share one that I recently found while looking for a delicious dish for my friend who is a vegetarian. It was such a hit with her that I’ve made it for other friends and family and received overwhelmingly positive responses from them as well. This recipe also accommodates other diet restrictions because it is both gluten and dairy-free–making it extremely versatile.
This salad is a fresh, flavorful, and easy alternative to salads made with greens (even I get tired of those sometimes). I love this recipe because it requires no cooking and keeps well in the fridge. Plus, it actually tastes even better the next day, meaning you can make it well in advance.
I also love how nutritious this recipe is. The two primary ingredients offer a wealth of nutrients, and the other ingredients provide amazing flavor without much added fat or calories. Chickpeas (aka garbanzo beans) are an excellent source of protein, dietary fiber, and iron, while the cherry tomatoes are an excellent source of Vitamin C and a good source of Vitamins A and K. Try this recipe with your own friends and family and let me know what they think! Enjoy!
Chickpea, Tomato, and Basil Salad
- 1 can chickpeas, drained and rinsed well
- About 1 pint cherry tomatoes, halved
- 25 large basil leaves, chopped
- 3 cloves of garlic, minced
- 2 tablespoon olive oil
- 2 tablespoon red wine vinegar
- 1/2 tablespoon honey
- Salt and pepper to taste
In a large bowl, combine chickpeas, tomatoes, basil, and garlic. In a small bowl, whisk together olive oil, red wine vinegar, honey, and salt and pepper. Pour the dressing over the salad and mix well. Let salad chill for at least 30 minutes in the fridge before serving to allow the flavors to blend together.
Recipe slightly adapted from: Green Lite Bites