Lindsey Treffry | crumbs…
photo by Lindsey Treffry | crumbs…
Throw all the ingredients in a bowl, mix them together and set them in the fridge for 15 minutes. Leave out the honey if you don’t have red wine or apple cider vinegar.
Summer is meant for relaxing, so why spend hours cooking an extravagant meal in the kitchen? This salad takes more time to soak up the juices than it takes to prepare it. Throw all the ingredients in a bowl, mix them together and set them in the fridge for 15 minutes. It’s not a sin to be lazy and skip the grocery store — just leave out the honey if you don’t have red wine or apple cider vinegar. You can spend your extra time on Pinterest — or better yet — pinning in the sun on the porch.
Ingredients:
- 1 can chickpeas, drained and rinsed
- 1 cup chopped tomatoes (I used grape tomatoes)
- 15 basil leaves, chopped
- 2-3 garlic cloves, chopped
- 1 Tbsp red wine vinegar
- 1 Tbsp apple cider vinegar
- 1/2 Tbsp olive oil
- 1/2 Tbsp honey
- 1 tsp salt
Directions:
Cut, chop, pour, stir, refrigerate.
photo by Lindsey Treffry | crumbs…