The warm days are supposedly leaving us, and crisp cool days are around the corner, but we’re still in time to prepare this salad. This is a really easy and fresh salad, perfect for outdoorsy summer days and it’s also a convenient make ahead recipe, you can prepare it the night before and it will taste even better! Aside from being delicious and fresh this is a very healthy dish. Truthfully, I didn’t make it because it is healthy, but my husband asked me if there is a nutritional benefit to eating chickpeas, so I looked it up.
I found out that these legumes are high in fiber, so it’s a great aid to our digestive system and it is also very beneficial for people looking to include foods that help improve their cardiovascular health. As little as ¾ cup of chickpeas per day can help lower our LDL-cholesterol, total cholesterol, and triglycerides in a one-month period of time.
With that in mind, I will definitely try to prepare chickpeas more regularly at home and I’ll be on the lookout for more recipes, so you can try them too.
Chickpea and Fresh Basil Salad
Recipe adapted from GreenLite Bites
1 can chickpeas, drained and rinsed
1 pint cherry tomatoes, halved
25 basil leaves, chopped
1 clove of garlic, minced
1 tablespoon red wine vinegar
1 tablespoon apple cider vinegar
2 tablespoon olive oil
½ tablespoon honey
pinch of salt
- Combine all the ingredients. Make sure the liquids are well combined within the salad.
- Refrigerate for at least 30 minutes
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