For the longest time, I wouldn’t eat tomatoes. It didn’t matter that I liked ketchup, or tomato sauce, or even salsa. I wouldn’t eat fresh tomatoes no matter what anybody told me. Lucky for me, as we grow, our tastes change. It started slowly. I’d forget to ask the server at a restaurant to hold the tomato in my salad, and then I’d manage to miss a few pieces of tomato while I skillfully picked the tomato out of said salad. Over time, I realized that the “surprise” bits of tomato really weren’t as offensive as I made them out to be, and I gave up the war on tomatoes.
Now, I still won’t eat them on a sandwich, but I do like them in my salads. Paired with chickpeas and cilantro, grape tomatoes make for a fantastic salad. We had this when the weather was nicer, as a side for some grilled burgers, and liked it so much, I can’t wait to make it again. It really lends a different flavor to a cookout, and is good for you at the same time.
Chickpea, Tomato, and Cilantro Salad
- 1 15 oz. can garbanzo beans (chickpeas), rinsed well and drained
- 1 cup cherry or grape tomatoes, halved
- 1/2 C. green onion, sliced
- 1/2 C. cilantro, washed, dried, and chopped coarsely
- 2 Tbsp. fresh lime juice
- 2 Tbsp. extra-virgin olive oil
- 1/2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. onion powder
- zest from one lime
- salt, fresh ground pepper to taste