Easy Summer Salads

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By Jenn Languay
Published Tuesday, August 16th, 2011 (8:32am)

Chickpea & Tomato Toss

This vegan-friendly delicious summer salad is not only easy to make, but good for you too! Adjust the ingredients to your taste and find a combination that works for you.

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Ingredients (serves about 4):
  • 1 can chickpeas (rinsed and drained)*
  • ½ cup onion, diced
  • 1 clove garlic, minced
  • ½ red bell pepper, chopped
  • 1 small container cherry tomatoes, stemmed and halved
  • Fresh (or dried) parsley, chopped
  • Sea Salt & Pepper to taste
  • Extra virgin olive oil, 1.5 tbsps
Directions:
Place 1 tbsp olive oil in a large, non-stick skillet and heat over medium heat
Add onion and garlic and simmer for about 1 minute. Do not brown the onions and garlic.

Add the red pepper and simmer until it turns a bit soft. This usually takes 1-2 minutes. Stir occasionally so it doesn’t burn.Stir in chick peas. Add salt and pepper to taste. Cook for about 2 minutes, stirring occasionally. Once the skins start to peel they are done.

Remove from heat and pour into a large serving bowl. Toss in halved cherry tomatoes, ½ a tbsp of olive oil, and chopped parsley. Stir until well combined and serve. Can be served warm or cold. Leftovers make an excellent lunch time meal or midnight snack!

Alternatively, you can use dried chickpeas. Soak 1 cup dry peas in 2 cups of water overnight, rinse and then simmer until soft (about 1 hour on low-med heat). Drain water and use in recipe.

Tomato & Basil Side Salad

Try this easy-to-make side salad. The cold tomatoes are refreshing after a hot, muggy day and it goes well with just about any main dish.

Ingredients (serves about 1-2):
  • 1 small container cherry tomatoes, stemmed and halved
  • 3-4 leaves fresh (or frozen) basil, chopped
  • Sea salt & fresh ground pepper to taste
Directions:

(With so few ingredients, you should aim for the best quality you can get to make this dish really stand out).

Remove the stems from your tomatoes and carefully slice them in half. Put tomatoes in a bowl and chop up 3-4 leaves of basil. Sprinkle over the tomatoes and give them a little toss to mix it in. Top with a dash of sea salt and a generous helping of fresh ground pepper. Serve immediately and enjoy!

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