Tomato and Chickpea Salad

I always have a few cans of chickpeas in the pantry to add to all sorts of dishes to make them more filling. Here’s one of my summer favorites. It’s a simple tomato and chickpea salad. Chickpeas are also often called garbanzo beans. Keep a few cans on hand and use them to make this recipe below or add them to any salad.

It goes great with grilled chicken and since there is no mayonnaise in the dressing, it’s a wonderful salad to take to a picnic or cookout.

You can also turn this into a whole meal by adding some chopped chicken or a can of tuna to the salad.

Simple Tomato and Chickpea Salad Recipe

Ingredients

• 1 15 1/2 oz can chick peas
• 4 large tomatoes
• 1/2 onion
• 1 tbsp lemon juice
• 2 tbsp olive oil
• Salt and pepper to taste
• 3 to 5 basil leaves

Instructions

1. Drain your chick peas. If you want to cut down on the sodium, give them a quick rinse with water. Put them in a large bowl.
2. Core and chop 4 large tomatoes. If they are very ripe, you may also want to scoop or squeeze out some of the seeds. Add them to the bowl.
3. Dice your onion and add it as well.
4. Mix the lemon juice and olive oil together and season with salt and pepper. Pour the dressing over the salad ingredients.
5. Cut the basil into thin strips and scatter over the salad.

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For more delicious tomato recipes, check out The Tomato Cookbook on Amazon Kindle. If you’re in the mood for other chickpea dishes, try this chickpea taco stew.