Name: Chickpea and Tomato Salad
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 2 15-ounce cans garbanzo beans (chickpeas), drained and rinsed, or 3 cups cooked chickpeas -; 4 tomatoes (about 2 pounds), cored and chopped -; 4 large hard-boiled eggs , peeled and chopped -; 1 cup red onion, green onion, or sweet yellow onion, chopped -; 2 tablespoons fresh parsley, chopped -; Dressing: -; 1/2 cup extra-virgin olive oil -; 4 tablespoons white wine vinegar or sherry vinegar -; 3 cloves garlic, minced (about 1 tablespoon) -; 1 teaspoon Dijon mustard -; 1 teaspoon salt -; 1/2 teaspoon freshly ground pepper -; 1/2 teaspoon Italian seasoning (or 1/2 teaspoon dry thyme or a teaspoon fresh chopped thyme) -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chickpea and Tomato Salad

1. 2 15-ounce cans garbanzo beans (chickpeas), drained and rinsed, or 3 cups cooked chickpeas -

2. 4 tomatoes (about 2 pounds), cored and chopped -

3. 4 large hard-boiled eggs , peeled and chopped -

4. 1 cup red onion, green onion, or sweet yellow onion, chopped -

5. 2 tablespoons fresh parsley, chopped -

6. Dressing: -

7. 1/2 cup extra-virgin olive oil -

8. 4 tablespoons white wine vinegar or sherry vinegar -

9. 3 cloves garlic, minced (about 1 tablespoon) -

10. 1 teaspoon Dijon mustard -

11. 1 teaspoon salt -

12. 1/2 teaspoon freshly ground pepper -

13. 1/2 teaspoon Italian seasoning (or 1/2 teaspoon dry thyme or a teaspoon fresh chopped thyme) -

How to cook deliciously - Chickpea and Tomato Salad

1. Stage

Combine the beans, tomatoes and onions: Mix them together in a large bowl.

2. Stage

Make the dressing and pour over the bean mixture: Put the dressing ingredients into a small jar, close the lid and shake until the dressing is emulsified. Pour over beans, tomatoes and onions. You can chill the undressed salad up to six hours, until ready to serve.

3. Stage

Add the eggs and parsley: When ready to serve, gently stir in the chopped eggs and parsley.