Chickpea Basil & Tomato Salad: PinterTested!

For Jessica's PinterTest Kitchen this month, I whipped up this yummy-looking summery salad yesterday to eat for lunches this week (original link here)!

I thought it looked cheap and easy, fast and delicious, so we headed off to Target to get the goods. Hubby swore we had the apple cider vinegar and the red wine vinegar so we didn't get those.

Turns out, he was right. While we did have them, this gave me pause but it smelled fine so I went ahead with it. If the recipe bombed though I was blaming this moment. (We almost never have anything expired in our kitchen, so this was a big deal.)

Twelve?! 2012?!

So making this is easy but there are a lot of little steps to it. Washing the produce and basil, chopping everything, measuring the rest, stirring, and oh yeah, the chilling in the fridge. Like I said, super easy but lots of little things, so it took me longer to make than I'd hoped. Still cheap and easy though.

The calories on the recipe said 245; not sure how she came up with that- MFP told me mine was 317. Bummer, but still reasonable. A 'pinch' of salt was not enough. I threw in wayyyy more and even put in some pepper. I will say I didn't have enough basil and I think I needed more. Also, because there's fresh garlic in this, it's wayyyyyyyyyyyy garlicky. You'll need some breath mints after, for SURE.

Overall, pretty good but a little bit boring. I'd say it works for a side, but since this is all I ate for lunch today, I was a little let down that it wasn't more exciting. I feel like it's missing that one ingredient, but I'm not sure what it is. It is pretty though and that made me happy!

Linking up with Jessica today! I've printed off some other pinned recipes so hopefully I can share those with you soon.