Cherry Tomato and Chickpea Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I always end up planting way to many cherry tomato vines and need to find ways to use the excess tomatoes creatively. This recipe is this summer's attempt at a new tomato salad that would go well with a Mexican dish. It ended up delicious and was a wonderful accompaniment to taquitos. Ingredients:
2 cups cherry tomatoes |
1 (15 ounce) can chickpeas |
1 large red bell pepper |
4 ounces farmer cheese |
1 -2 lime |
1/2 cup vegetable oil |
1/2 cup cilantro, minced |
3 -4 garlic cloves, minced |
1 -2 teaspoon cumin |
1 -2 teaspoon paprika |
1 teaspoon salt |
black pepper |
Directions:
1. Roast the red pepper using whatever method you prefer. I put mine directly on my electric burner until the skin is mostly black, then steam the pepper in a bag until the skin pulls away easily. Seed and dice the pepper into a 1/2 inch dice.
2. Drain and rinse the chickpeas. Toast in a warm skillet with a little oil until they just start to brown. Set aside to cool.
3. Halve the cherry tomatoes.
4. Dice the cheese into a 1/4 inch dice. Any mild white cheese will be fine. Queso fresco or mozzarella would both be wonderful also. Mix peppers, chickpeas, tomatoes and cheese together in a large bowl.
5. In a small bowl, juice the limes until you have 1/4 cup of lime juice. Whisk in oil until dressing thickens and is completely combined.
6. Add cilantro, garlic, cumin and paprika; the last three to your tastes. Add salt, fresh cracked black pepper, and whisk everything together.
7. Pour dressing over tomato mixture. Toss to combine. Set aside at room temperature for about a half hour to let the flavors meld.
8. Enjoy!
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