What is more easier then just throwing together a quick summer salad that does not involve cooking ingredients like pasta or potatoes. This is a super easy salad that we found a few years ago in Cooking Light. The best part about this is that all of herbs are fresh from my little herb garden.
Our garden along the side of our house is back in business this year. Last year we had some landscaping updated and some work done on the French drains and gas line so we could not have a garden. I still maintained my herb garden because some of them are perennial, however, it took a beating. It was out of the way of the work we were doing, but nonetheless we lost some plants. This year the little vegetable garden is in with tomatoes, peppers, jalapeños and radishes and the herbs are multiplying! The thyme and the oregano have a mind of their own and sometimes overtake the other herbs in the garden. For the rosemary, I put that in a clay pot outside my kitchen door. I love the smell of thyme and rosemary and fresh herbs do make a difference when cooking.
1/4 cup red wine vinegar
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
4 garlic cloves, minced
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained
3/4 cup diced red onion
1/4 cup pitted Kalamata olives
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Combine the first 5 ingredients in a small bowl. Combine chickpeas and remaining ingredients in a large bowl. Pour vinegar mixture over salad, tossing gently.