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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