Creamy Roasted Chickpea Tomato Salad

Ingredients

Salad

• 1
  
  can of garbanzo beans, washed and drained
  
• 1
  
  tablespoon olive oil
  
• 2
  
  cups cherry tomatoes, halved
  
• 1/2
  
  red onion or 1 shallot, diced
  
• 1/2
  
  cup basil, chopped plus more for garnish
  
• 1
  
  pinch kosher salt
  

Dressing

• 1/2
  
  cup sour cream
  
• 1/2
  
  cup greek yogurt
  
• 1
  
  clove garlic, minced
  
• 1/2
  
  lemon, juiced
  
• 1/2
  
  teaspoon dried dill or 1 teaspoon fresh
  
• 1
  
  pinch kosher salt and freshly ground pepper
  

Directions

1. Preheat the oven to 425 degrees. Place washed and drained chickpeas on baking sheet and toss with olive oil and kosher salt. Roast in the oven for 20 minutes, until golden and crisp. Open the oven after 10 minutes and give the baking sheet a good shake to toss the chickpeas around. Set aside to cool.
2. In a large bowl toss together halved tomatoes, cucumbers, red onion, basil and a pinch of salt. Set aside.
3. In a small bowl, mix together sour cream, greek yogurt, minced garlic, lemon juice and dill. Once thoroughly combined, taste and add salt and pepper to your liking. NOTE, you can use all sour cream or all greek yogurt if that is your preference.
4. Add the roasted chickpeas to the tomato salad and top with the creamy dressing. Give it a good stir to combine and garnish with basil leaves and serve.