Little tastes more like summer to me than basil. I grow a large pot of it on my deck every year, and add it to everything.
This is a twist on the classic mozza, basil, and tomato salad. The addition of chickpeas makes it perfect for a light summer meal, or a lovely side at a BBQ potluck.
You will need:
- 1 can of chickpeas, drained and rinsed
- about 20 bocconcini halved (about 7 oz)
- 2 cups of delicious tomatoes – if you are using ‘juicy’ ones, seed them first. I halved mini san marzano tomatoes because I’m a bit obsessed with them
- juice of half a lemon
- 3 tbsp to 1/4 cup of finely minced red onion- depending on the ‘power’ of your onion
- generous handful of fresh chopped basil. If you don’t have fresh basil- make another recipe!
- about 1/4 cup of a good balsamic or possibly a balsamic reduction
- generous grind of black pepper
- salt if desired, I tend not to use any when using the canned chickpeas
Drain and rinse chickpeas. Taste your red onion. Sometimes they are VERY strong, in which case, less is more so to speak. Add all ingredients to a bowl and mix! Will need a quick stir up before serving.
If you are using a “regular” balsamic, you may want to add a tbsp or two of oil in order for the ‘dressing’ to be thick enough and not too vinegary. The one I used was a rather sweet and thick balsamic and I didn’t need that addition.