This salad highlights the best of what summer is. Bright colorful tomatoes, handfuls of basil, crunchy cucumbers and citrusy lemon. This recipe will serve 4 small sides or 2 large portions. This salad is completely filling and works perfectly for lunch. Also, be careful. The roasted chickpeas are so good, I eat almost half of them before combining them with the salad. Do yourself a favor, make 2 batches of chickpeas. They make great snacks. —localhaven
can of garbanzo beans, washed and drained
cherry tomatoes, halved
red onion or 1 shallot, diced
basil, chopped plus more for garnish
clove garlic, minced
dried dill or 1 teaspoon fresh
kosher salt and freshly ground pepper
In This Recipe
Preheat the oven to 425 degrees. Place washed and drained chickpeas on baking sheet and toss with olive oil and kosher salt. Roast in the oven for 20 minutes, until golden and crisp. Open the oven after 10 minutes and give the baking sheet a good shake to toss the chickpeas around. Set aside to cool.
In a large bowl toss together halved tomatoes, cucumbers, red onion, basil and a pinch of salt. Set aside.
In a small bowl, mix together sour cream, greek yogurt, minced garlic, lemon juice and dill. Once thoroughly combined, taste and add salt and pepper to your liking. NOTE, you can use all sour cream or all greek yogurt if that is your preference.
Add the roasted chickpeas to the tomato salad and top with the creamy dressing. Give it a good stir to combine and garnish with basil leaves and serve.