TOMATO and CHICK PEA SALAD
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Tomato and Chick Pea Salad
INGREDIENTS
4 cups cherry/grape tomatoes, sliced in half (or any kind of tomatoes).
1 540ml/19 oz can of Chick Peas, drained and rinsed.
2Tbsp Olive oil (for cooking the peas)
2Tbsp olive oil (for vinaigrette)
1Tbsp Balsamic Vinegar
2Tsp ground Cumin
1/2 cup fresh chopped Dill (or whatever herb you prefer)
Salt to taste
Pinch of pepper
DIRECTIONS
- Heat 2Tbsp of oil in a pan on medium-high heat. Add chick peas, stir until coated and spread out in a single layer. Cook for 3-4 minutes WITHOUT stirring.
- Add a pinch of salt and stir. Cook for another 2-3 minutes.
- Combine and stir the Balsamic and 2Tbsp olive oil.
- While chick peas are cooking, in a large bowl, coat the tomatoes with the cumin, dill and olive oil-balsamic mixture.
- Add cooked chick peas to the tomato mixture and toss/stir until all coated. Eat!
Leftovers and be put in the refrigerator in an air tight container for 3 days. Makes 3 servings…..or 1 if you just have to eat it all because it tastes awesome!
