Sunday, July 6, 2014
Tomato and Chickpea Salad with Asian Barbecue Chicken and Grilled Corn on the Cob
I normally don't get excited about chickpeas but this was one really hit my palette tonight. It is definitely a keeper. The recipe gets points for simplicity and budget friendly without compromising on taste. I even varied it with half cherry tomatoes and have chopped Roma tomatoes since that is what I had on hand and didn't sacrifice any of the flavor. I am excited to see how the leftovers hold up tomorrow. This could stand as a snack, lunch or dinner side dish, or possibly through in some diced chicken or salami and make it a main. I'm even thinking I would happily eat this leftovers as a quick breakfast option for a great way to start a summer morning. Not sure if the masses would be with me on this one or not but it sounds good to me!
Click here for the full recipe: http://rachelschultz.com/2013/01/19/tomato-chickpea-salad/
We served this with corn on the cob and Asian Barbecue Chicken (one of my favorite grill standbys): http://www.myrecipes.com/recipe/asian-barbecue-chicken-10000000698696/