Chickpea Tomato Salata

I’m always trying to find a way to make use of the fresh tomatoes from my garden. You can’t beat the sweetness and flavor of a homegrown heirloom.

Because of the large portions of meat I eat, my wife has me convinced I’m going to die of an early heart attack. Long story short, I’m trying to eat a lot more beans. You know, the musical fruit. Chickpeas are about the easiest bean for me to choke down. Combine the fresh tomatoes and the chickpeas and here’s a lovely fresh little salad.

Chickpea Tomato Salata:

• 1 can chickpeas
• 1 or 2 small tomatoes or a combo with grape tomatoes
• 1 large garlic clove very finely minced
• 5-6 fresh basil leaves finely sliced
• shaved parmesan or romano (go crazy and use feta or a nice bleu cheese)
• a few splashes of olive oil
• juice of 1/3 of lemon
• lemon zest
• cracked pepper and sea salt to taste
• maybe some dried chilies or red pepper flakes if you like to spice it up