Tomato, Basil and Garbanzo Salad – a great way to utilize fresh herbs

Guess the title should really be Tomato, Basil, Garbanzo, Garlic and Parsley Salad but that seemed a little wordy! Those are the base ingredients for this summertime salad that is packed with garden herbs. It is dressed simply . . . with olive oil, balsamic vinegar (I used The Tasteful Olive’s lemon infused varieties) + some homemade basil pesto and salt and pepper to taste. Summer is here!
A section of our herb garden.
Tomato, Basil and Garbanzo Salad
1 (15 oz.) can garbanzo beans (chickpeas), drained and rinsed
1 pint grape tomatoes, halved (I cut some of the larger ones into smaller pieces)
½ cup lightly packed basil leaves – measure and then chop
About 2 to 3 tablespoon fresh parsley, chopped
3 cloves of garlic, minced
Kosher salt & coarsely ground pepper to taste (about 1 tsp. salt & ½ tsp. pepper
3 to 4 tablespoons basil pesto
About 2 teaspoons+  balsamic vinegar (I used lemon-infused vinegar)
About 2 tablespoons olive oil (I used lemon-infused EVOO)
Optional - Add grated Parmesan to the salad right before serving

Toss all ingredients together and chill for at least 30 minutes (several hours preferable), allowing flavors to mingle.

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