a.k.a Too-many-tomatoes Salad

Thanks to my weekly CSA delivery service, I have enough tomatoes to feed an army.  But only if the army is really, really hungry.

At times like this, I turn to my bff Pinterest.  That's where I found a terrific recipe for a delicious and simple Tomato and Chickpea Salad on Rachel Schultz's "A Household Almanac" blog.

I recently served this salad alongside another of Rachel's creations which she calls the "World's Best Chicken," and which I call Desperation Chicken because, together, these two recipes saved my life.  Well, they saved dinner one night when I forgot to cook.  Or shop.

All it takes is:

• a pint of cherry tomatoes cut in quarters
• a can of chickpeas, drained
• a cup of chopped, fresh basil
• 3 cloves of garlic, minced
• a simple vinaigrette of 1/2 teaspoon honey, 2 teaspoons olive oil and 2 tablespoons of vinegar (I like my homemade citrus vinegar.)
• a bit of salt and pepper, of course.

Just mix all these ingredients together and refrigerate at least 20 minutes before serving.  Delicious!

What is your favorite way to use a bounty of fresh tomatoes?

Tomato Chickpea Salad Created by Rachel Schultz and provided by grannyfab.blogspot.com
Ingredients:	Instructions:
1 pint of cherry tomatoes 1 can of chick peas, drained 1 cup chopped fresh basil 3 cloves garlic, minced ½ teaspoon honey 2 teaspoons olive oil 2 tablespoons vinegar Salt and pepper	1.    Chop the tomatoes into slices or quarters. 2.    Add tomatoes, chick peas, basil and garlic to a bowl. 3.    Mix the remaining ingredients and add to the bowl. 4.    Chill and serve.