Sorry for my short hiatusâ€¦ AGAIN. I’m still adjusting to baby and trying to figure out a schedule now that Little Guy is home. Posting should become a bit more consistent now and I (we) even recorded a video today! I should have it ready tomorrow. Thanks for being patient with me as I find my groove again.
Anyway, enough “business.” I can’t wait to tell you about this AWESOME salad I made today. It was so easy and SO tasty!! I’m becoming addicted to fresh herbs. I cannot believe how much fun they are to use!
Today I plucked from my basil plant and made this bean salad really quick. It was amazingly flavorful and filling!
- 1 can chickpeas, drained and rinsed
- About 1 pint grape tomatoes, halved
- 25 large basil leaves, chopped
- 3 cloves of garlic, minced
- 1 tbsp red wine vinegar
- 1 tbsp apple cider vinegar
- 2 tsp olive oil
- 1/2 tbsp honey (10g)
- pinch of salt
Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to merge.
Can’t get any simpler than that. :)
|Servings||Amt per Serving|
|2||half the recipe – About 250g|
|245||6g||7g||old: 5||new: 6|