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Chickpea and Tomato Salad





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.

Chickpea and Tomato Salad




Rachel Weill
 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)
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 310Calories from Fat 70
% Daily Value *
Total Fat 24g37%

Saturated Fat 3.6g18%
Cholesterol 106mg36%
Sodium 347mg15%
Total Carbohydrate 19g7%

Dietary Fiber 4.8g20%
Protein 8.4g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.