7 basil leaves, thinly sliced, plus more for garnish
4 tbsp extra-virgin olive oil, divided
1 15 oz (425 g) can of chickpeas
¼ cup parsley, chopped, plus more for garnish
2 tbsp red wine vinegar=
Kosher salt to taste
Combine tomatoes, basil, and 1 tbsp oil in a large bowl. Cover the top with plastic wrap. Set aside, at room temperature, to marinate for up to 4 hours.
Add chickpeas and parsley when ready to serve.
Whisk together the remaining 3 tbsp olive oil with vinegar in a small bowl. Season with salt. Pour mixture over tomato salad. Toss to combine. Transfer to a serving vessel then garnish with remaining herbs, if desired.
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