Sun Dried Tomato and Chickpea Salad

September 24, 2012 by Leanne Vogel August 15, 2014

This salad requires little skill, preparation, or dedication. Have it ready in under 10 minutes and impress everyone you serve it to… even if that everyone is just you!

Ingredients

• 3 cups cooked chickpeas
• 1/2 cup sun dried tomatoes
• 1/4 cup fresh basil leaves (approximately 14 leaves)
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 tablespoons raw apple cider vinegar
• 1/4 teaspoon herbamare
• Freshly ground pepper
• Zest from 1/2 lemon

Instructions

1. Blanch sun dried tomatoes. To do this, place tomatoes in a mug or bowl. Pour boiling water over top of them and allow to soak for 8 minutes or so. Drain, slice and they’re ready for the salad!
2. Combine all ingredients in a large bowl.
3. Serve immediately or cover and refrigerate to allow the flavors to develop.
4. To store, place in an air-tight container and refrigerate for up to 5 days.

Nutrition Information Per Serving