Chickpea and Tomato Salad
Rachel Weill
Yields Makes 6 to 8 servings
Mix canned chickpeas with tomatoes, onion, hard-cooked eggs, and a basic vinaigrette for an amazingly fresh-tasting salad. Prep Time: about 25 minutes. Notes: Salad may be made up to 6 hours ahead; cover, chill, and toss with dressing just before serving.

How to Make It

Step 1
1

In a large bowl, mix chickpeas, tomatoes, eggs, and onion.

Step 2
2

In a medium bowl or jar, combine olive oil, vinegar, and salt.

Step 3
3

Shortly before serving, whisk or shake oil mixture well. Pour over chickpea mixture. Stir, adding salt and pepper to taste. Garnish with parsley if you like.

Step 4
4

Note: Nutritional analysis is per serving.

Ingredients

 2 cans (15 oz. each) unsalted chickpeas, drained and rinsed
 4 tomatoes (2 lb. total), rinsed, cored, and chopped
 4 hard-cooked large eggs, shelled and chopped
 2 cups chopped sweet onion
 2/3 cup extra-virgin olive oil
 6 tablespoons sherry vinegar
 1 teaspoon coarse salt
  Freshly ground pepper
  Chopped parsley (optional)

Directions

Step 1
1

In a large bowl, mix chickpeas, tomatoes, eggs, and onion.

Step 2
2

In a medium bowl or jar, combine olive oil, vinegar, and salt.

Step 3
3

Shortly before serving, whisk or shake oil mixture well. Pour over chickpea mixture. Stir, adding salt and pepper to taste. Garnish with parsley if you like.

Step 4
4

Note: Nutritional analysis is per serving.

Chickpea and Tomato Salad