This super simple tomato and chickpea summer salad makes great use of the bountiful tiny tomatoes at the market this time of year.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4 to 6 servings
Ingredients:
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. lemon juice
- 1 tsp. lemon zest
- Salt
- Freshly ground black pepper
- 2 cans chickpeas (a.k.a. garbanzo beans), rinsed and drained
- Leaves from 4 sprigs mint, cut into ribbons
- 4 green onions, chopped
- 2 cups grape tomatoes or halved cherry tomatoes
Preparation:
In a large bowl combine olive oil, lemon juice, lemon zest, and salt and pepper to taste. Whisk to combine. Add chickpeas, mint, and green onions. Toss to coat thoroughly. Add tomatoes and toss gently to combine.
