After being invited over to a friend's for a Fourth of July party, I offered to bring a side dish. My go-to side dish is usually an orzo salad with cucumber and tomato with some feta. It sounds good (and it is) but it's time to step it up a notch. I combed the internet for a summer side dish and found chickpea and tomato salad with basil. The good news was I didn't have to go to the market.
Not only did this salad smell good while I was preparing it, this dish was a huge hit - especially amongst those of us who are watching what we eat.
- 1 can chickpeas, drained and rinsed
- About 1 pint grape tomatoes, halved
- 25 large basil leaves, chopped
- 3 cloves of garlic, minced
- 1 tbsp red wine vinegar
- 1 tbsp apple cider vinegar
- 2 tsp olive oil
- 1/2 tbsp honey
- pinch of salt
Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to merge.
Serve and eat!