Cherry tomato and chickpea salad
July 25, 2012 § 1 Comment
I can’t be the only one who rolls their eyes every time they hear a chef or cookbook author say that their dishes are inspired by the fresh, vibrant fruits and vegetables of their local farmers’ market. Don’t get me wrong. Fresh and local are wonderful. Farmers’ markets are wonderful. I just have this image in my head of Giada De Laurentiis at a California farmers’ market on a sunny Saturday afternoon, holding a zucchini in her hand and crying “Aha! I’ll make an asparagus and zucchini crudi!” Cue the big, white Giada smile.
Well, I hate to say it, but this cherry tomato and chickpea salad was inspired by the farmers’ market.
As many of you know, I work at the Ryerson farmers’ market. On Tuesday I sat beside the Vanhart Farms stand and spent the entire afternoon admiring their bounty of zucchini, carrots, basil, peppers and, of course, cherry tomatoes. The orange, yellow and red cherry tomatoes looked so colourful and fresh that I had to take some home and make this salad for myself and my cherry tomato loving boyfriend later that evening.
This salad is so easy to make and it is just bursting with fresh basil and tomato flavour. It is definitely one that I’ll be making again!
4 cups of cherry tomatoes
1 1/2 cups of chickpeas
8 basil leaves
1/4 cup of balsamic vinaigrette
1 tbsp of lemon juice
salt and pepper
1. Slice the cherry tomatoes in half and place them in a large salad bowl.
2. Drain and rinse the chickpeas and add them to the bowl.
3. Now chop the basil leaves into thin strips and add them to the bowl as well.
4. Stir the balsamic vinaigrette and lemon juice into the salad. Finish with a bit of salt and pepper.
5. Allow the salad to cool in the fridge for about an hour and then serve with crusty bread or toast.