Chickpea and tomato salad

main dish salad
Total: 1 hr 15 min. | Active: 15 min.
vegan, lactose-free, gluten-free

I'm a huge fan of pulses and I particularly love chickpeas. They not only taste great in hummus and other Oriental dishes, but they also work wonders in an Italian-inspired salad with tomatoes, lots of basil and pine nuts. A basic dressing of olive oil and basil will add the perfect finishing touch to a delicious, simple summer salad.

Fanny Frey - fannythefoodie

Ingredients

for 4 person

Dressing
2 tbsp balsamic vinegar
4 tbsp olive oil
1 bunch basil, cut into thin strips
½ tsp salt
Salad
2 tin chickpeas (each approx. 400 g), rinsed, drained
400 g tomatoes (different colours), sliced
200 g strawberry, cut into pieces
To garnish
2 tbsp pine nuts, toasted

How it's done

Dressing

Mix the balsamic, oil, basil and salt in a large bowl.

Salad

Add the chickpeas, tomatoes and strawberries to the dressing, mix, cover and chill for approx. 1 hr.

To garnish

Plate up the salad, sprinkle with pine nuts.

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