Saturday, June 8, 2013

Bruschetta Salad

One of our favorite restaurants here in Omaha is Lo Sole Mio's. It's the best Italian restaurant in our city. One of our favorite features of this restaurant is their complimentary bread, roasted garlic and house bruschetta. Its absolutely divine to eat all three together, because the roasted garlic spreads like butter. 
When we were first married and lived in Maryland, we would make the garlic and bruschetta ourselves and we eat only that for dinner, we think it's that good. 
About a month ago we were craving bruschetta, but I didn't want the bread, but we needed something a little more we used chickpeas/garbanzo beans! 

2 cans chickpeas/garbanzo beans, rinsed
1 pint cherry tomatoes, halved
1 garlic clove, grated
1 cup fresh basil, minced
Salt & pepper to taste
1/4 cup extra virgin olive oil, drizzled
2 tablespoons basaltic vinegar, drizzled

Toss beans, tomatoes, garlic, & basil in a bowl. Drizzle with extra virgin olive oil and balsamic vinegar (drizzle to your liking, don't feel like you have to follow the measurements; we usually eye ball it) & season with salt and pepper to taste. 
It's best to let the salad sit for about an 30-60 minutes for the flavors to blend. 

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