Thanks to The Huz Dad’s green thumb, we brought wonderful produce back from the Hamptons on Sunday. Even though I’m probably the world’s worst gardener, I can still appreciate the healing quality of homegrown goodies. Before we left the solace of the cottage, I snuck into the garden to pick a few tomatoes. Waiting for me on the vine, peaking out from behind bright green leaves, were the sweetest, most delicious little tomatoes. I popped a few into my mouth as I picked, but I saved most for this twist on my chickpea salad. For lunch yesterday, I chopped and seeded a large handful of tomatoes, thinly sliced a few leaves from The Huz Dad’s basil plant, and cut up a large serving of his string beans. The only store bought ingredients for this delicious meal were the lovely little chickpeas, the sundried tomatoes, and the dressing. I consider this, proudly, a tribute to The Huz Dad.
1 can chickpeas, rinsed thoroughly
1 large handful of string beans, sliced on an angle
8-10 cherry tomatoes
2-3 sundried tomatoes, diced
4 basil leaves, sliced thinly
1 T. good olive oil
1 capful red wine vinegar
1 tsp. garlic powder
1/2 tsp. red pepper flakes
salt and pepper to taste
Do you grow any fruits or vegetables at home?