It’s quick, it’s easy and it’s a perfect
healthy summertime lunch entrée. Or, it would be a tasty side dish, too.
Garden-Fresh Tomato, Cucumber, Basil & Garbanzo
Salad
1 (15.5 oz.) can garbanzo
beans (chickpeas)
2 large tomatoes
1 cucumber
1 small onion
(small)
10 basil leaves
Fresh mozzarella,
about ½ cup, torn into pieces
2 to 3 tablespoon
extra virgin olive oil
1 tablespoon
balsamic vinegar
Coarse salt and
pepper
- Rinse and drain chickpeas and place in a large salad bowl.
- Dice tomatoes and cucumbers; finely chop onions, and chiffonade basil leaves. Add to chickpeas in the salad bowl.
- Drizzle with oil and balsamic vinegar. Mix and season with salt and pepper to taste.
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