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Friday, October 9, 2015

Craisin Chickpea and Tomato Salad

I went to a Fall Treats Party last week where a bunch of gals got together and everyone brought a dish and copies of the recipe to share. It was a great idea to do this in earlier in fall since once Thanksgiving and Christmas arrive, people get very busy with parties and events. This is the dish that I brought and it is a delicious side that can (and should) be made ahead of time! My friend Kelley brought it to a cookout at our house and I had to get the recipe from her which originally came from one of her students at UNCC.

Craisin Chickpea and Tomato Salad


- 2 pints cherry or grape tomatoes, rinsed
- 1 can of chickpeas, rinsed
- 1/4 cup balsamic vinegar
- 3 Tbsp olive oil
- 3 Tbsp honey
- 1/2 tsp salt
- Lemon juice
- Fresh ground pepper
- 3-4 cloves of garlic, minced
- Heaping handful of fresh basil
- 3/4 to 1 cup craisins
- 1/2 cup cashews

Take a serrated knife and slice tomatoes into thin discs. Note: a serrated knife allows for cleaner cuts when slicing tomatoes. Place in casserole dish or large tupperware (I use a 13 by 9 dish). Add chickpeas. Add balsamic vinegar, olive oil, honey, salt, a sprinkling of lemon juice and a healthy dose of pepper. Add in garlic and stir mixture well. Now add craisins and cashews. Cut basil into thin strips and add. Stir mixture, cover and place in refrigerator. Allow to marinate for at least half a day but a full day is best.

A friend said she does not normally like chickpeas because they can be hard and grainy but liked this dish. The chickpeas are soft and nicely flavored due to the marinating. Hope you enjoy!!

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