If you’ve ever planted a cherry tomato plant then you know that ‘sun-kissed’ bursts of goodness those plants give taste like summer. When they are ripe and picked at their peak they are incredibly flavorful compared to the store varieties. I also think that people appreciate the ‘home grown’ or ‘organic’ feel of a salad when you let them know the tomatoes were grown and picked fresh for the meal, especially when they were still on the vine just before the meal was served.
Today’s salad I’m sharing with you calls for cherry tomatoes, which complement the garbanzo beans, cucumbers, and the light lemon mint vinaigrette. It’s a very easy salad to pull together in minutes except for harvesting and cleaning the cherry tomatoes from your garden. The salad compliments almost any meal.
If you happen to grow cucumbers in your garden this is an even better salad. Like most salads, the fresher the ingredients the more enjoyable.
Recipe: Summer Chickpea Salad
A light and filling summer salad made with chickpeas, tomatoes, and cucumbers. Tossed in a refreshing lemon-mint dressing, this salad makes a great side dish to any summer meal.
3 tablespoons olive or grape seed oil
4 tablespoons fresh squeeze lemon juice
2 tablespoons apple cider vinegar
1 tablespoon lemon zest
3 minced garlic cloves
½ teaspoon kosher salt
¼ teaspoon ground pepper
1 – 15 ounce can garbanzo beans rinsed and drained
½ cup cherry tomatoes, halved
½ cucumber, seeded and chopped
½ red bell pepper, chopped
¼ cup onion, chopped
⅓ cup packed fresh chopped mint leaves
In a medium bowl whisk the oil, lemon juice, vinegar, zest, cloves, salt, and pepper until well mixed.
Add the beans, tomatoes, cucumber, bell pepper, onions, and mint.
Serve immediately or store in the refrigerator. The salad tastes better the more time the beans have had a chance to marinate.