Tomato & Chickpea Salad

Friday, July 22, 2011 • Chicago, IL 60657

This salad is th eperfect excuse to treat yourself to some heirloom tomatoes. I love the zebra sripe ones, with their beautiful deep color and tart-sweet flavor.

 

1 tsp. fresh thyme leaves

1 small clove garlic, minced

1 Tbs. red wine vinegar

1/4 tsp. kosher salt

3 Tbs. extra-virgin olive oil

2 lbs. tomatoes, chopped

1 15 oz can no-salt-added chickpeas, drained and rinsed

20 fresh basil leaves, chopped

1/4 cup crumbled feta

Freshly ground black pepper, to taste

 

In a large bowl, whisk together the thyme, garlic, vinegar, salt, and aoil. Toss with the remaining ingredients and season with black pepper. Serves 6.

 

Per Serving (1.5 cups)

Calories: 180       Sodium: 170 mg

Total Fat: 9 g      Cholesterol: 5 mg

Sat Fat: 2 g        Carbohydrates: 19 g

Protein: 6 g         Fiber: 5 g