During this time at home, I have gotten really good at using up things from my pantry. In this week’s adventures, I realized I literally only had chickpeas, a pint of cherry tomatoes, lemons, and pantry staples / spice rack items (and my newly planted fresh herbs). After Googling for some ideas, I found some similar recipes to this one, which I tweaked to make my own. It turned out SO GOOD! This would be the perfect summer barbecue side or appetizer served with small pita triangles.
Ingredients
2 15-oz. cans chickpeas (aka garbanzo beans), rinsed and drained
1 pint cherry or grape tomatoes, cut into quarters
1 cup fresh basil leaves, chopped
1 tsp garlic powder (add more to taste if you’d like)
4 tbsp fresh lemon juice
2 tbsp honey
2 tbsp olive oil
Salt and pepper, to taste
Directions:
- Combine all ingredients in a large bowl. Let sit for at least 30 minutes in the refrigerator before serving to let the flavors set in.
- Serve as a side salad or with pita bread!
