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
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)
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.
Recipe information
Cooking:
20 min.
Servings per container:
8
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