My mom almost always makes bruschetta on the 4th of July. I know it’s not traditional American food but it’s usually about the time the basil is taking off in her garden and everyone in her family loves it! Speaking of basil I have a lot of it hanging around this week. My little pot is growing on the back deck and my CSA share gave me a giant produce bag full. Thankfully I’ve never been one to back down from a challenge, and if the challenge involves eating large quantities of basil well then I guess I’ll have to suffer through😉
Since I also had a large quantity of tomatoes due to an impulse buy at the Farmers Market my first thought was bruschetta. I wanted something with a little more umph if I was going to be eating it for lunches all week and I figure I’ll be getting enough bruschetta on Friday!
The chickpeas are loaded with fiber and protein to add a little staying power to all the fresh veggies and herbs, and who doesn’t like a little bit of cheese with the veg? Plus the whole meal comes together fast (minus cooking the chickpeas, but at least that’s hands off!).
The BF dove right into a bowl of this and said I was officially in charge of making his lunches for the week😉 If he’s extra nice I might share… If I don’t eat it all myself first!
Chickpea Bruschetta Salad
Time: 15 minutes (plus 8 hours soaking and 30 minutes cooking chickpeas)
1 cup dried chickpeas, soaked and cooked (or 2 15oz cans rinsed and drained)
2 medium tomatoes, diced (about 2 cups)
2 stalks fennel, thinly sliced
2 cloves garlic OR 3-4 garlic scapes, minced
2 cups loosely packed basil leaves, torn or roughly chopped
1/2 cup crumbled feta cheese
2 TBSP apple cider vinegar
3 TBSP olive oil
Salt and pepper to taste
If you’re cooking your own chickpeas make sure they are ready to go before you start! If you’re using canned put them in a strainer to give them a good rinse and let them drain.
Combine chickpeas, tomato, garlic/scapes, and fennel in a large mixing bowl. Drizzle with olive oil and apple cider vinegar and season with salt and pepper.
Stir in the basil and feta right before serving to preserve the fresh flavor and keep the cheese from getting soupy. Serve chilled.
What’ something non-traditional you serve at your family parties? What do you do when you’re overrun by basil?
Bringing this party food to Fiesta Friday over at the Novice Gardener.