When I was a newlywed homemaker, I discovered I actually did like chickpeas. And I have been writing a love poem to them ever since. Here, it strikes again with this very summer, very eat-it-outside salad. IT HOLDS UP WELL FOR LUNCH MEAL PREP too! I love salads that do that, already dressed. Heirloom tomatoes are a work of art. They make every dish prettier. I often pick them to be my indulgent produce purchase.
With a crunchy baguette this is a good snack or light lunch thing. Also appetizer?? Or, I haven’t ruled out adding grilled chicken, and you have got a dinner entree.
Pesto Tomato Salad
Serves four
15 ounces chickpeas
1 pint tomatoes, halved
8 ounces mozzarella pearls
1/2 cup pesto
1 tablespoon honey
Sliced baguette (optional)
Toss together chickpeas, tomatoes, mozzarella, pesto, and honey.
Serve with sliced baguette (optional).
- 15 ounces chickpeas
- 1 pint tomatoes, halved
- 8 ounces mozzarella pearls
- ½ cup pesto
- 1 tablespoon honey
- Sliced baguette (optional)
- Toss together chickpeas, tomatoes, mozzarella, pesto, and honey.
- Serve with sliced baguette (optional).
