Tomato and Chickpea Salad
Naomi
ingredients
- 2 15-ounce cans of garbanzo beans (chickpeas), drained and rinsed
- 4 tomatoes (about 2 lbs.), cored and chopped
- 4 large hard-boiled eggs, peeled and chopped
- 2 cups of chopped sweet onion (Vidalia, Walla walla, or another variety)
- 2/3 cup extra-virgin olive oil
- 6 Tbsp of white wine vinegar
- 1 teaspoon salt
- Freshly ground pepper
- Chopped parsley for garnish
directions
- 1
1 Combine the garbanzo beans, tomatoes, eggs, and onion in a large bowl.
- 2
2 Separately mix the dressing ingredients in a jar or a small bowl - olive oil, vinegar, salt, and pepper. Pour over salad ingredients. Sprinkle on chopped parsley. Serve immediately.
- 3
You can chill the undressed salad up to six hours, until ready to serve.
- 4
Serves 6-8.
Source: Danielle Miles
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