Tomato Chickpea Salad

We have an abundance of cherry tomatoes! My parents gave us an extra tomato plant and it has grown leaps and bounds under Dave's care, despite the fact that we're having an incredibly dry summer. I served this as a side dish paired with the Grilled Nectarine and Ricotta Naan Pizza that I posted earlier this week.

Dave wanted to use a raw preparation for some of the recipes using the tomatoes since they are straight off the vine. I'm also planning on some recipes using the tomatoes roasted as well. The simplicity of these recipe really let the tomatoes shine through and it paired nicely with our grilled pizza.

Recipe from the Kitchn.

-2 tablespoons olive oil
-1 (15-ounce) can garbanzo beans (chickpeas) drained and rinsed
-Kosher salt
-2 teaspoons ground cumin
-2 pints cherry tomatoes, halved
-1/4 cup basil chiffonade 

For the vinaigrette
-2 tablespoons olive oil
-1 tablespoon sherry vinegar
-1 teaspoon minced shallot
-Kosher salt
-Freshly ground black pepper

To make the vinaigrette whisk together the oil, vinegar, shallot, a pinch of salt, and a few grinds of black pepper together in a large bowl. Add the sliced tomatoes.

For the chickpeas, heat the oil in a large skillet and add the chickpeas in a single layer. Cook without stirring until lightly browned on the bottom. Add salt and stir, but spread the chickpeas back out in a single layer. Continue this process for 6 to 7 minutes until the chickpeas are browned on all sides.
Remove from the heat, add the cumin, and toss to coat.

Add the chickpeas into the tomato/vinaigrette bowl and toss to combine the ingredients. Add the basil chiffonade and adjust the seasoning to taste.


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