Recipe // Chickpea Tomato Puttanesca Salad

Ingredients:

→ 1 ½ pounds ripe tomatoes of any size, cut into 1- or 2- bite pieces
→ 1 bell pepper, diced
→ 1 small zucchini, thinly sliced
→ 3 cups cooked, rinsed chickpeas, white beans, or a mix
→ ¼ cup kalamata olives, torn in half and pitted
→ ¼ cup extra virgin olive oil
→ 1 tablespoon lemon juice, plus more to taste
→ 1 small garlic clove, finely grated
→ Basil for garnish
→ Salt and pepper to taste

Directions:

→ In a large bowl, stir together the tomatoes, chickpeas, bell pepper, zucchini, olives, olive oil, lemon juice and garlic. Season lightly with salt and stir again. Let sit for 10 minutes or up to 2 hours at room temp.
→ Before serving, taste and add more salt and lemon juice until it tastes bright.

(Keeps for up to 2 days in the fridge. Bring back to room temp before serving.)