Monday, April 29, 2013

Summer Chickpea and Tomato Salad

      I am SO ready for summer. For spring. For any season that has sun and warm weather really. Winter, unfortunately, seems to be dragging it's heels in NYC, and I am trying to ignore it and look forward. The warmth is COMING.......sometime. Soon. Hopefully. Anyway, my optimistic self brings you a summer salad recipe. I used to follow someone else's recipe for it, but I have slowly altered it to my personal tastes. Feel free to do the same. Enjoy!

1 pint of cherry tomatoes
1 can of chickpeas
A handful of fresh basil
2-4 garlic cloves (depending on how much garlic you like)
white balsamic vinegar
olive oil
salt and pepper

1.) Cut the cherry tomatoes into halves and then place in a large bowl.
2.) Open the can of chickpeas and combine with the tomatoes.
3.) Chop up the basil and add to bowl.
4.) Mince (cut into tiny pieces) the garlic cloves and add too.
5.) Mix everything together with 1 TBS white balsamic vinegar and 2 tsp olive oil.
6.) Add salt and pepper to taste.

Nutrition Facts
Servings: 4
Serving Size: 1 and 1/4 cups
Calories: 145
Fat: 4 grams
Fiber: 7 grams

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