Eat, Shrink & Be Merry cookbook
We teamed this one up with the 'Lord of the Wings' recipe. It is quick, easy and a great recipe for picnics.
1 can (19oz) chickpeas, drained & rinsed
1 pint grape tomatoes, halved (we quartered them)*
1 cup mini fresh mozzarella balls, halved (4oz)**
1/3 cup minced red onions***
1/3 cup fresh basil leaves
1 Tbsp olive oil
1 Tbsp balsamic vinegar
1 Tbsp freshly squeezed lemon juice
1/2 tsp salt (we cut it down to 1/4 tsp)
1/4 tsp ground black pepper
1) Place ingredients in a large bowl in the order listed and mix well. May be served immediately or salad can stand at room temp for up to an hour before serving. Since tomatoes tend to lose their flavor when refrigerated, add them last minute if you prepare salad in advance.
*- With the tomatoes we ended up quartering them and then added to our own little amounts on the plate. Made it easier to manage the amount going in and so they weren't soggy.
**- Mum was unable to locate the mozzarella balls so she bought a large ball of the cheese and I ended up tearing it up into small pieces. Next time we are going to try shredding the mozzarella since the fresh stuff can be a little costly.
***- So not to over power the taste, we cut down the recipe to 1/4 cup of minced red onions.