One of my favorite things about tomato season in South Florida is that I can finally make my Chickpea Salad with homegrown cherry tomatoes. I love everything about this chick pea salad, and it is great with pita bread or it can be used as a great-tasting side to a hot meal.
1 can of Chickpeas (garbanzo beans). Rinse well.
1 cucumber peeled and finely chopped.
1/2 cup of cherry tomatoes
¼ cup of chopped sweet onion
1 tablespoon minced garlic
½ teaspoon dried parsley
¼ teaspoon dried parsley
1 tablespoon grated parmesan cheese
1 tablespoon extra virgin olive oil
3 tablespoons balsamic vinegar
¼ teaspoon salt
Mix everything together in a large bowl, and cool in fridge until used.
My favorite chick pea salad has gotten a frugal makeover, as I found 2 lb red onions at Aldi for $1.59, chick peas on sale at Publix for $0.16 per can after coupons about a month ago, and of course the great tasting cherry tomatoes from my frugal garden. Despite a very expensive price on cucumbers, I managed to get 2 for $0.49 at Publix today after using a $1 Produce Coupon.