Garbanzo is the another name for the chickpea. Here’s a salad that takes longer to say it than to make it. The key to success in this combo is to only use garden or farm fresh tomatoes. It has a cool refreshing mediterranean taste and feel. It's a perfect side-dish to make on a hot evening in the kitchen.
Tomato & Chick Pea Salad
Makes four side servings
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1 Pint red grape or cherry tomatoes, rinsed & split a half pint
1 Pint yellow grape or cherry tomatoes, rinsed & split a half pint
2 cups (or 2 cans) chick peas (aka garbanzo, ceci, Indian pea) drained & rinsed
1/4 cup olive oil
juice of one lemon
zest from one lemon
2 cloves garlic, minced
8 mint leaves chopped
2 Tablespoons flat leaf parsley, chopped
one teaspoon hot sauce
fresh ground black pepper
pinch sea salt
In a large bowl mix olive oil, lemon juice, zest, garlic, mint, parsley, hot sauce, pepper, and salt. Add all tomatoes, mix and let marinate for 10 minutes. Add chick peas, toss and allow to sit for 30 minutes at room temperature before serving. Serve with a grilled slice of Naan.
