We put the cages on too late and the cherry tomato plants decided to overrun the farm (er, backyard garden box). The result? Tomatoes everywhere. Which is not a particularly bad thing, but it has left me searching for different ways to use abundance of the small, sweet summer vegetable. Enter a quick, easy and healthy cherry tomato salad over brown rice. I used this as a lunch but it could also make a nice side dish for dinner. What I love about these super-simple recipes is not only the ease and speed but the knowledge base it gives me. Once I learn some basic notes, it becomes easier to improvise.
My version is inspired by the chickpea, cherry tomato and feta salad recipe from Everyday Food, but I upped the amount of chickpeas (to increase the protein) and added brown rice for carbs and to generally round out the meal. The following serves one but can easily be expanded to serve more:
- 1/2 cup chickpeas
- 1/2 cup cherry tomatoes, quartered
- 1/4 cup crumbled feta
- 1 tablespoon fresh lemon juice
- 2 teaspoons olive oil
- 1 teaspoon dried oregano
- salt and pepper
- 1/2 cup brown rice
Cook brown rice and rinse and drain chickpeas. In a bowl, combine chickpeas with tomatoes, feta, lemon juice, olive oil, oregano, salt, and a pinch of pepper. Serve over brown rice.