This no-nonsense salad takes little preparation but packs a big flavor punch. I prefer using mini heirloom tomatoes (like these). If you can not find them, substitute with full heirlooms cut into smaller pieces or swap out with cherry tomatoes.
Tomato, Basil & Chickpea Salad with Crumbled Feta
Prep time: 15 mins. Cook time: 0 mins. Serves: 6
Ingredients:
1 15-oz. can chickpeas, drained and rinsed
1 English cucumber, cut into small pieces
12 oz. small heirloom tomatoes, cut in half
6 oz. herbed plant-based feta (I used Follow Your Heart)
¼ c. red onion, minced
Fresh basil, chopped (about 2Tb.)
2 Tb. olive oil
1 Tb. balsamic vinegar
1 Tb. dried parsley flakes
1 tsp. dried oregano
½ tsp. garlic powder
½ tsp. salt
Optional: walnut pieces or toasted pine nuts to top
Instructions:
1. Drain and thoroughly rinse chickpeas
2. Slice tomatoes in half lengthwise
3. Cut cucumber down the middle lengthwise, cut the two halves again down their lengths, then cut cross sectioned pieces similar in size to the tomato slices
4. Mince the red onion
3. Finely chop the basil
4. In a small bowl, gently whisk olive oil and balsamic vinegar until combined
5. In a large bowl, add all ingredients and mix with a large spoon until well combined
6. (Optional) Serve topped with crushed walnut pieces or toasted pine nuts
Enjoy! xoxo
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