One of my favorite light and summery meals for a hot lazy day is this chickpea salad.
It’s so light and fresh. yet filling and feels satisfying. Chickpeas are my favorite bean, and a great way to get protein and a hearty meal without cooking meat. The tomatoes offer a bright summer sweetness and a great excuse to use the fresh-picked tomatoes out of your garden. You can make this with cheddar cheese chunks or feta cheese, depending on your mood or what you have on hand. Avocado is always a great addition, to everything anywhere, in my opinion.
:Summer Chickpea Salad:
1 large can Chickpeas
2 cups grape tomatoes
6 oz cheddar cheese (1/2 block of Cabot Creamery Cheddar)
5 or 6 scallions or one small red onion
1 ripe avocado
2 Tablespoons olive oil
1 1/2 Tablespoons red white vinegar
pinch of salt and pepper to taste
Basil to garnish
Cut the tomatoes in half or quarters, depending on their size. Add to a large bowl with the chickpeas. Cube cheese into 1/4 inch chunks and add. Slice scallions or onion into small pieces and add. Stir to combine.
Combine oil and vinegar and add a pinch of salt and pepper if desired. Pour over chickpea mixture and stir to incorporate. Slice avocado into 1/2 inch cubes and add to bowl, gently tossing to incorporate. I add the avocado last because otherwise it can get too mushy with too much stirring, and it will get brown if you let it sit, so only add it just before serving. Top with basil for garnish if desired.