Entertaining this week? This colorful and nutritious salad makes a delightful first course salad for a festive holiday supper, or an enticing entrée for a casual, light luncheon.
Festive Tomato, Chickpea and Red Pepper Salad
Makes 3 to 4 Servings
2 cups chopped tomatoes
1½ cups chopped sweet red pepper
½ cup chopped fresh basil leaves
½ teaspoon sea salt, plus more as needed
2 teaspoons balsamic vinegar
1 teaspoon extra-virgin olive oil
1 cup cooked chickpeas
Freshly ground pepper to taste
Basil sprigs, for garnish
Put the tomatoes in a large bowl and squeeze them gently with clean hands to release some of the juices. (This will provide a base to dress the salad). Add the red pepper, chopped basil leaves and sea salt, and toss gently to combine. Add the vinegar and olive oil and toss to combine. Fold in the chickpeas. Season with black pepper, to taste.
Cover and let stand 20 minutes before serving, or make ahead, cover and refrigerate up to 2 hours. To serve, spoon into pretty bowls and garnish each with a basil sprig.