This cherry tomato and chickpea salad combines fresh vegetables, chickpeas, and a basil balsamic dressing for a simple make-ahead meal. The salad becomes more flavorful after chilling and works well for easy lunches or light shared meals.
Ingredients
- 400 g multi-colored cherry tomatoes halved
- 1x 400 g tin chickpeas drained and rinsed (about 240g drained)
- 200 g cucumber diced
- ½ avocado diced
- Fresh basil leaves
- Juice of ½ lemon
For the dressing:
- 2 tbsp balsamic glaze
- 1 tbsp extra virgin olive oil
- 2 tbsp water
- A handful of fresh basil leaves
- ¼ tsp sea salt
- ¼ tsp ground black pepper
Instructions
- In a large bowl, combine the cherry tomatoes, chickpeas, cucumber and avocado. Add a handful of fresh basil leaves and squeeze over the lemon juice.
- In a small food processor, blend the balsamic glaze, olive oil, water, basil, salt and pepper until smooth.
- Pour the dressing over the salad and toss well so everything is evenly coated.
- Refrigerate for at least 2 hours to let the flavors soak in.
- Serve chilled, ideally with freshly toasted bread on the side.