From My Garden: Tomatoes, Basil and Garbanzo Salad

Kudos to my husband and son for planting such a marvelous organic garden once again this year!
Two types of tomatoes, purple Pole Beans, Cucumbers,  Eggplant, two varieties of zucchini squash and basil and parsley galore!

The weather certainly played a part in the production of  such a  bountiful, delicious crop of goodies!
We still have an  incredible amount of tomatoes growing, and it is mid-August.

We have grilled, baked, stuffed them and eaten them raw. I can only imagine how many I have devoured as I pick them right off the vine.

I have been experimenting and looking at recipes for inspiration. Here is one I saw online and tweaked a bit.

* One 13 oz. can of organic garbanzo beans, rinsed and drained 
* @ 12 - 15 cherry tomatoes, cut in half
* 3 large cloves of  organic garlic, finely minced
* @ 20 basil leaves chopped up
*2 TBS virgin olive oil
* 1 TBS organic apple cider vinegar
* 1 TBS red wine vinegar
* 1 TBS honey
* 1/2 tsp. sea salt

Place the garbanzo beans, tomatoes, and basil in a big bowl. Mix the liquid ingredients in a small bowl, pour over the beans and tomatoes and gently stir. Cover and  refrigerate for at least an hour.

Garden Tomato Basil Salad With Garbanzo Beans