A delicious side salad doesn’t get easier than this. Garbanzo beans and cherry tomatoes are a perfect pair, all dressed up with some fresh garlic and basil. This recipe is comes from our friends at Portland Public School Nutrition Services. They serve it in school lunches with vegetarian lasagna, an apple, kale salad, and milk. What will you serve it with?
Make the Garbanzo Bean and Tomato Salad
- Serves: 5 cups
- Serving size: ¾ cup
- Calories: 142
- Fat: 5.5g
- Saturated fat: 0.7g
- Carbohydrates: 20g
- Sugar: 0
- Sodium: 172mg
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0
- 2 tablespoons cider vinegar
- 1 small clove garlic, minced or grated
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 pint cherry tomatoes
- 2 15-ounce cans garbanzo beans, drained
- ¼ cup fresh basil leaves, torn or roughly chopped
- In a large bowl combine the cider vinegar, fresh garlic, salt, and pepper.
- Let this mixture sit for 5 minutes to mellow the garlic.
- Whisk in the olive oil.
- Rinse the cherry tomatoes and cut them in half from top to bottom.
- Add the tomatoes and the drained garbanzo beans to the bowl with the vinaigrette dressing.
- Stir to combine.
- Just before serving, stir in the basil.
Watch our friends from Portland Public Schools make this recipe.
Have you tried a salad like this in your home? Tell us about it in the comments!