5. Chickpea and Cherry Tomato Salad
Chickpeas and cherry tomatoes – what a flavor combination. A light lunch that gives you energy for your workout in the evening.
INGREDIENTS – Salad
1-can chickpeas, drained and rinsed.
2-tablespoons extra-virgin olive oil.
½-teaspoon kosher salt.
2-teaspoons cumin.
1-cups cherry tomatoes halved.
¼-cup chopped parsley.
INGREDIENTS – Vinaigrette
2-tablespoons extra-virgin olive oil.
1-tablespoon red wine vinegar.
1-teaspoon minced shallot.
1-pinch kosher salt.
Freshly cracked black pepper.
METHOD – Salad
Place a skillet over high heat and add the oil. When it starts to shimmer, toss in the chickpeas and spread into an even layer. Cook until they begin to turn lightly brown – 3 to 4-minutes. Add a pinch of salt and keep frying for another 3-minutes. Remove from the heat and toss with the cumin.
METHOD – Vinaigrette
Add the vinegar, oil, shallots, and a pinch of black pepper to a large mixing bowl. Whisk to combine. Add the chickpeas, tomatoes, and chopped parsley – toss to combine. Season with salt and pepper to taste.