Creamy Roasted Chickpea Tomato Salad

Creamy Roasted Chickpea Tomato Salad
Creamy Roasted Chickpea Tomato Salad || Local Haven

I've talked before about being ready for Fall, and I am. But let me just clarify one thing. I do appreciate the simplicity of summer cooking. Creating meals that are focused on what is fresh and in season. Rarely turning on the oven. And eating cherry tomatoes by the handful. Because as much as I love summer fruit, like blueberries, strawberries, cherries, tomatoes are probably my most favorite thing to come around these hot summer months. Normally my freezer is pretty stocked with summer fruit that lasts me through the winter. But tomatoes, those are hard to store and preserve as is. And they are probably the item I despise the most in non-tomato season months. Buy a tomato at the store in January, it is bland, awful. But right now, they are bursting with sweetness. 

This salad highlights the best of what summer is. Bright colorful tomatoes, handfuls of basil, crunchy cucumbers and citrusy lemon. I might be ready for Fall (we brought out the dutch oven last night, I wore a sweater and slippers, it was magical), but I will miss this salad. So until then, eating it as often as possible. 

This recipe will serve 4 small sides or 2 large portions. This salad is completely filling and works perfectly for lunch. Also, be careful. The roasted chickpeas are so good, I eat almost half of them before combining them with the salad. Do yourself a favor, make 2 batches of chickpeas. They make great snacks. 

Creamy Roasted Chickpea Tomato Salad
serves 4

1 can of garbanzo beans, washed and drained
1 tablespoons olive oil
2 cups cherry tomatoes, halved
1 medium cucumber, quartered and sliced in 1/4" pieces
1/2 red onion or 1 shallot, diced
1/2 cup basil, chopped plus more for garnish 
pinch of kosher salt 

Dressing
1/2 cup sour cream
1/2 cup greek yogurt 
1 clove garlic, minced
1/2 lemon, juiced
1/2 teaspoon dried dill or 1 teaspoon fresh
large pinch of kosher salt and freshly ground pepper

Preheat the oven to 425 degrees. Place washed and drained chickpeas on baking sheet and toss with olive oil and kosher salt. Roast in the oven for 20 minutes, until golden and crisp. Open the oven after 10 minutes and give the baking sheet a good shake to toss the chickpeas around. Set aside to cool. 

In a large bowl toss together halved tomatoes, cucumbers, red onion, basil and a pinch of salt. Set aside. 

In a small bowl, mix together sour cream, greek yogurt, minced garlic, lemon juice and dill. Once thoroughly combined, taste and add salt and pepper to your liking. NOTE, you can use all sour cream or all greek yogurt if that is your preference. 

Add the roasted chickpeas to the tomato salad and top with the creamy dressing. Give it a good stir to combine and garnish with basil leaves and serve. 

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