This recipe was a Pinterest find... and it's definitely a keeper! My only regret is that I didn't try this earlier in the summer when fresh cherry tomatoes and basil were coming up in our balcony garden.
But better late than never! This recipe is so super easy and really fast - AND it's even better as a leftover for lunch the next day after all the flavors sit over night. Great alternative to a boring side salad!
INGREDIENTS
1 can chickpeas, drained and rinsed
About 1 pint grape tomatoes, halved
25 large basil leaves, chopped
3 cloves of garlic, minced
1 tbsp red wine vinegar
1 tbsp apple cider vinegar
2 tsp olive oil
1/2 tbsp honey
pinch of salt
Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to merge.
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