Ingredients
- 1 x 400 g can organic chickpeas, drained and rinsed
- 2 large heirloom tomatoes chopped (ca. 600 g)
- 2 nectarines, diced
- 1 small red onion, diced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- Coarse sea salt, to taste
- 35 g raw almonds, roasted and chopped coarsely (see tips)
- 1 generous handful fresh basil torn
- 2 tablespoons finely chopped mint leaves
Instructions
- Place the chickpeas, tomatoes, nectarines, and red onion in a large bowl. Drizzle with the olive oil and vinegar. Season with salt to taste and toss gently to combine. Add the almonds, basil and mint leaves and toss again to incorporate.
- Serve and enjoy!
Nutrition
Notes
- For this salad I used a combination of white-flesh and yellow-flesh nectarines, as well as yellow and red heirloom tomatoes.
- To roast almonds: Preheat the oven to 350°F/175 °C. Spread the almonds in a single layer on an baking sheet. Place the almonds in the oven for 10-12 minutes, stirring after 5 minutes (they should start to smell nutty and turn a shade darker). Remove the nuts from the oven and transfer to a plate or another baking sheet. Let the almonds cool completely. Make ahead: I like to make a batch of toasted almonds and once cooled I store them in an airtight container. This way I always have them on hand for salads, müsli or snacks. Alternatively: toast chopped or slivered almonds in a heavy skillet over medium heat until they turn golden brown and start to smell, approximately three to five minutes.