Hello there, good evening!
After spending the afternoon at the pool, I came home sunburnt (when will I ever learn?), tired, and hungry. This salad was the perfect dinner, because it took about 10 seconds to throw together, and also turned out to be nice, light summer food. There really isn’t much to it, but it tasted so good! I used canned chickpeas, because I actually like them better than the soaked, ‘homemade’ ones, but that’s up to you, of course. I debated the basil for a while (in my head. with myself), because I wasn’t sure whether it would work with the chickpeas – in the end, I told to myself to take a chance, dance like nobody is watching, etc., and just threw some in. It worked, I liked it. In any case, I am sure that parsley instead would also taste very good, as would a different type of lettuce.
Ingredients:
serves 2
1 small can chickpeas (about 2 cups, I’d say)
1 ball mozzarella
6 grape tomatoes
2 big handfuls green salad leaves, e.g. romaine
1 handful of fresh basil, chopped
5 tbsps. olive oil
2 tbsps. white balsamico vinegar
salt, pepper, and a pinch of sugar to taste
Directions:
Wash and drain the chickpeas in a sieve.
Cut the mozzarella, the tomatoes, and the lettuce into bitesized chunks.
In a bowl, combine all ingredients. Season generously, mix gently, and serve with bread. Enjoy!
Easy, no? I wonder how feta cheese would taste in this. Must try…
xoxo, F.
SweetSmart 