This fresh summer tomato salad is a family staple! I grew up eating this dish in the summer. My mom would add canned tuna to it, but I prefer my protein of choice to be chickpeas. You can enjoy it as a main meal or as a side dish.
Ingredients
Recipe serves 6-8
2 packs cherry tomatoes on the vine, halved
1 small red onion, sliced
1 large can chickpeas, drained and rinsed
6 medium Yukon gold potatoes, washed, peeled, and chopped into quarters
1/4 cup olive oil, plus more
1 tsp salt, plus more
1/4 tsp black pepper
1/2 tsp garlic powder
1/4 cup fresh basil and oregano combined, chopped
Preparation
Turn oven on to convection roast at 450ºF.
To roast the chickpeas- add chickpeas to a greased sheet pan. Season with a 1/4 tsp of; salt, black pepper, garlic powder. Top with a generous drizzle of olive oil. Place pan on the upper rack and roast for 10 minutes, mix the chickpea, and roast for an additional 5 minutes. Remove from oven and set aside.
In the meantime, place the onions in a small bowl and cover with cold water. Let them soak for about 15 minutes, drain and set aside. Note- by allowing the onions to soak, the sulphur compounds dissipate and omit the strong onion taste and become sweeter and crisper.
For the potatoes - in a medium pot, add potatoes, cover with water and bring to a boil. Add 1 tsp salt to the water. Cook potatoes over medium heat for about 10-12 minutes or until soft. Note- insert a knife into the potato, and if it slides off easily, the potatoes are cooked. Drain and set aside
In a large bowl, add the tomatoes and 1/2 tsp salt. Mix well, then add the roasted chickpeas, onions, potatoes, 1/4 cup olive oil, and mix well to combine. Taste for salt, add fresh herbs. Give it another quick mix. I like to drizzle a bit more olive oil just before serving.
ENJOY!
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