Chickpea & Tomato Salad

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Rob and I celebrated our 5th wedding anniversary last weekend by watching two dear friends tie the knot in Breckenridge, Colorado. It was a classic Colorado weekend - sunny with blue skies, the threat of afternoon thunderstorms, and then the perfect evening of chilly mountain air combined with more stars in the sky than you thought existed. It was fun to reminisce about our wedding while celebrating another one, particularly one where the bride and groom incorporated so many thoughtful touches. The most thoughtful? Each of us received a Mason jar for our beverages for the night and with our table number attached... and tied to each jar was a hand-written note about your relationship with the bride and/or groom. Mine brought me to tears...

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On the whole, the weekend was a reminder that it is the simple things in life that usually bring us the most joy. The company of good friends and family, a hand-written note letting someone know they are in your thoughts, a bike ride on a summer's day...

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This dish definitely falls into the category of simple. It uses four main ingredients and a few others you most likely have in your pantry. It makes a delicious side dish, perfect for backyard gatherings.

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Chickpea & Tomato Salad with Fresh Mozzarella

Adapted from Green Lite Bites

1 can chickpeas, drained and rinsed

1 pint grape tomatoes, halved (my tomatoes were particularly tiny so I didn't halve them)

25 large basil leaves, chopped

6 ounces fresh mozzarella (I used the bite-size Ciliegine mozzarella)

3 cloves of garlic, minced

1 tbsp red wine vinegar

1 tbsp apple cider vinegar

2 tsp olive oil

1/2 tbsp honey

Salt and pepper to taste

Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to merge. This still tastes great the next day, but the basil will start to look wilted so I recommend serving this immediately after you make it or adding the basil immediately prior to serving.

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