Wednesday, October 31, 2012

Chickpea and Tomato Salad.

Vampires Beware.

Happy Halloween everyone! Does anyone have any super cool Halloween plans? We are headed over to Damian's parents tonight for dinner and handing out candy. I love seeing all the kids and dogs of their neighborhood in costumes. Being a kid in NYC, on Halloween, is much different then it is here in the Midwest. We trick or treated from store to store/restaurant instead of houses. This made for an interesting loot at the end of the night. You could find anything from candy-to-money-to-items the store/restaurant sold. My favorite was always the giant Ice cream cones. 

Last night I made a salad that suddenly feels fitting for the night before Halloween. I added some extra garlic and it really made a difference. This recipe turned out great but I would not suggest going on a date after eating it, you may need to bring a few mints. 

Chickpea and Tomato Salad

What you need:
- 1 Can low sodium Chick Peas/ garbanzo beans
- 1 pint plum tomatoes
- 3 cloves of garlic, minced
- 10 leaves of fresh basil
- 2 teaspoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- pinch of salt

Combine all ingredients in a bowl and mix. Refrigerate for 20 minutes before serving

Along side the salad I made a mesquite BBQ pork loin. 

Have a spooooky Halloween!