I made this salad Sunday with a few changes from her recipe, Chickpea and Tomato Salad with Fresh Basil. The first change was the apple cider vinegar. I recently lost all the contents of my fridge (THANKS PEPCO!!!!!) and haven't replaced everything yet. So...I used white wine vinegar. The second change was instead of using honey, I used agave. The third change was that I used heirloom tomatoes.
Oh...I also didn't add the pinch of salt
It was DELICIOUS!
Yall know I used all organic ingredients and I felt good eating it knowing it was a good source of protein with added bonuses of zinc and folate (folic acid).
You should try it on for size!