Chickpea and Tomato Salad
Rachel Weill
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.
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