Tomato Garbanzo Bean Salad

School starts tomorrow, so I am sad to say goodbye to summer. And by sad, I mean desolated. One of my least favorite things about school is how early we start...I have to be at school  at 6:50 in the morning, which means I have to leave my house no later than 6:15. I do not function well in the mornings, so the last thing I want to do is think about lunch at that ridiculous hour. This will work well for that. Original recipe here.

1 can garbanzo beans
1 package grape tomatoes
12-15 basil leaves
1 Tlbs red wine vinegar
1 Tlbs apple cider vinegar
2 Tlbs olive oil
2-3 cloves of garlic
pinch of salt

Rinse and drain the garbanzo beans. Rinse the tomatoes and slice them in half. Chop the basil and add it as well. Mince the garlic. Toss everything together with the vinegar, olive oil, and salt and let it marinate for at least an hour before serving. Serve chilled.

The original recipe called for 1/2 Tlbs of honey, but I forgot to put it in, and liked it just fine without it, so I left it out here as well. 

Rating: 5/5
Why? This was very easy to put together and tasted very delicious and filling.

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