Summer is on the way, and besides stowing away my thick winter coats and woollen sweaters and taking out the summery flower dresses, I am also slowly exchanging my winter diet for a more appropriate and light summery diet, rich with vegetables, fruits and fresh herbs containing heaps of colour and flavour.
Nothing to do about it: summer is the best!
Yesterday I was looking for a side dish to accompany my Fennel&Pea Quiche, and came up with this minty tomato chickpea dish made of ingredients that were all at hand.
Ingredients:
- one can of chickpeas
- 4 firm and juicy tomatoes cut up in chunks
- a handful of chopped mint
- splash of lemon juice
- pinch of salt
- 2 tablespoons of Olive Oil Extra Vergine
How to make it:
Easy: mix all the ingredients in a bowl and you're done!
Outcome:
It was a surprising mix of flavours - mint is a perfect substitution for basel once in a while.
It goes well with grilled meats - seen the season I'd suggest a nice lambfilet, or even a chickenleg- but fish works as well. You can literally go into any direction with this side dish; add some mozzarella or feta cheese with a slice of fresh bread for a complete and nutritious lunch or dinner.
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| Minty Tomato Chickpea Side Dish |
Buon Appetito
Chef Steph
It's almost too pretty to want to eat it...ALMOST.
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