This simple salad will keep for about a week in your refrigerator, perfect for dipping out a spoonful to accompany a sandwich or serve as a hot weather entrée. You can use any canned beans you like, or maybe you have your own stash of home cooked beans in the freezer.
Ingredients:
1 can chickpeas, drained and rinsed 2 cups chopped tomatoes 25 large basil leaves, chopped 3 cloves garlic, minced 2 tablespoons apple cider or red wine vinegar 2 teaspoons olive oil 2 teaspoons honey Salt
Preparation:
Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to merge.