I found the original recipe for today's post on Pinterest and fell for its visual appeal.  I am a sucker for well photographed food.  The colors and textures just burst off the screen and demanded to be made, and finally I got around to making it.

Instead of making the recipe as is, I adapted it to suit mine and Drew's tastes, and I wanted to simplify it.  We both really enjoyed it, but if you want it to be a light meal rather than a side, I would encourage you to make double the amount, which would feed 2-3 people, or serve it with pita toasts or something.

This comes together quickly and easily, and if you use canned chickpeas or ones you prepared earlier in the week, there's no cooking, which translates into keeping your house cool enough to live in without turning your power bill into an all consuming monster.

Chickpea and Tomato Salad
adapted from greenlitebites.com

feeds 1 very generously (with leftovers) or 2 as a hearty side- or as I said in the post, serve with pita to make a light meal

1 can chickpeas (1 2/3 cups), drained and rinsed
1 pint cherry or grape tomatoes, halved
1/4 cup basil leaves, cut into a chiffonade
2 Tb. olive oil
1 Tb. lemon juice
Salt and Pepper, to taste

In a medium to large bowl, combine the olive oil, lemon juice, salt, and pepper with a whisk or fork.  Add all other ingredients and stir to mix and coat with the dressing.  Allow to sit for about 10 minutes prior to serving.