Pages

Garden-Fresh Tomato, Cucumber, Basil & Garbanzo Salad

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
  1. Rinse and drain chickpeas and place in a large salad bowl.
  2. Dice tomatoes and cucumbers; finely chop onions, and chiffonade basil leaves. Add to chickpeas in the salad bowl.
  3. Drizzle with oil and balsamic vinegar. Mix and season with salt and pepper to taste.

No comments:

Post a Comment