Tomato, Chickpea and Feta Salad

Sometimes when I’m hungry and there isn’t prepared food in my fridge, I make a meal of the kids peanut butter and jelly crusts, almonds, an apple, and half a bag of tortilla chips. It’s for this reason that I try to keep prepared food in my fridge, obviously. This salad is a mix of healthy veggies, protein-rich beans and cheese, and satiating fats. It can be eaten alone, tossed over noodles or mixed with salad greens. I recently doubled the amount and brought it as a side salad for a potluck BBQ; I gave some of the leftovers to our gracious hostess and she immediately followed up for the recipe. Though it’s been on the blog for a while now I thought it deserved to be revamped as BBQ season is quickly approaching.

Not much else to say about this recipe except that you likely have tomatoes at your local farmer’s market and lots of fresh basil – this salad makes the most of summer produce but presents a different flavor option than a Caprese or even a pasta salad. Perfect for entertaining but easy enough to make and keep in your fridge as a forward-thinking lunch option. Last time I made it I didn’t have basil but did have scallions. This swap worked perfectly fine but I prefer the basil. There’s a sweetness in basil that worked so well with the salty feta cheese.

Tomato, Chickpea and Feta Salad

Makes 6 servings

3 c. cherry or grape tomatoes, halved

1 (15 oz) can garbanzo beans, rinsed well

1/4 c. chopped fresh basil

1/2 c. feta cheese

2 tbsp. extra virgin olive oil

1 tbsp. white wine vinegar

2 cloves garlic, pressed or minced

juice of 1/2 a lemon

pinch salt and black pepper, to taste

1. Combine tomatoes, beans, basil and feta in a large mixing bowl.

2. In a small bowl whisk olive oil, vinegar, garlic and lemon juice.

3. Add oil mixture to tomato mixture and mix until combined.

4. Add pinch kosher salt and pepper to taste and stir again. Store in fridge, covered tightly with plastic up to two days.