Tomato Chickpea Salad on Sourdough Bread

Summer time means tomato time! There is no other vegetable that screams more of summer than this lovely red vegetable. I just can not get enough of it. Especially when it comes to fresh summer salads. I think you can not even call it a salad if tomatoes are not in it. What do you think?

Not only are tomatoes a great when it comes to tasty summer salats but they are also a good source of vitamin C, vitamin A and vitamin K. Tomatoes are also considered a high-antioxidant food and one of the best sources of the phytonutrient called lycopene in the world.
Lycopene found in tomato nutrition has well-researched beneficial effects when it comes to stalling cancerous tumor growth, boosting immunity has a natural anti-inflammatory effect.
Additionally, tomatoes supply many other forms of antioxidants and a wide range of vitamins and minerals like potassium and phosphorus.

So lets eat more of this delicious vegetable and give our bodies a natural boost of essential nutrition.

Here is the recipe to my refreshing tomato salad.

Ingredients

4-5 tomatoes
1 can of chickpeas
1 small red onion
a small handful of parsley
1 tbsp of balsamic vinegar
2 tbsp of olive oil
salt& pepper

optional: serve with hummus on the side

Direction

1. Chop tomatoes into small squares and add finely diced red onion and parsley to the salad.

2. Remove chickpeas from the can and wash until water runs clear. Add to the salad.

3. For the dressing mix balsamic vinegar, olive oil, salt and pepper together and drizzle over the salad.

4. Mix all the ingredients together and serve on toasted sourdough bread and hummus on the side.