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🍽️ Fresh Tomato and Chickpea Salad

322 kcal · 30 min · 4 servings

Ingredients

• 800 g cherry tomatoes
• 200 g chickpeas (can)
• 100 g black olives (e.g. Kalamata)
• 1 handful basil
• 1 clove garlic
• 2 tbsp pine nuts
• 6 tbsp olive oil
• 4 tbsp white balsamic vinegar
• sea salt
• pepper (from the mill)

Instructions

1. 1. Rinse the tomatoes thoroughly under running water.
2. 2. Cut the washed tomatoes in half.
3. 3. Rinse the chickpeas in a colander with cold water.
4. 4. Let the chickpeas drain well in the colander.
5. 5. Add the halved tomatoes, drained chickpeas, and olives to a large bowl.
6. 6. Rinse the basil leaves under cold water.
7. 7. Shake the basil dry to remove excess water.
8. 8. Carefully pluck the basil leaves from the stems.
9. 9. Place the basil leaves, peeled garlic clove, and pine nuts into a mortar.
10. 10. Crush the ingredients roughly in the mortar.
11. 11. Slowly pour the oil into the mortar while crushing.
12. 12. Continue grinding until a coarse paste forms.
13. 13. Stir the balsamic vinegar into the paste.
14. 14. Season the paste with sea salt and black pepper.
15. 15. Add the seasoned paste to the tomato and chickpea mixture.
16. 16. Mix everything well until the salad is evenly coated.
17. 17. Portion the salad into small bowls.
18. 18. Serve the salad immediately.

Nutrition per serving

• kcal: 322
• Protein: 8 g · Fett/Fat: 24 g · Carbs: 18 g